Ingredients
- 4 scallions
- 3 garlic (cloves)
- 2 onions
- 1 celery rib
- 1 pepper
- 1 cayenne pepper
- 1 rice (white)
- 2 pound shrimp
- 4 oz butter (unsalted)
- 2 tablespoon flour
- 1/2 cup parsley
- 1 tablespoon sweet paprika
- 1 1/2 teaspoon jalapeno pepper
- 1/2 teaspoon salt
In a heavy nonreactive 14 inch skillet, melt the butter. Add the onions and celery and cook over moderate heat until translucent, about 5 minutes. Add the garlic and jalapeno and cook for 2 minutes. Add the flour and cook, stirring constantly, for 5 minutes.
Stir in the tomatoes and their juice, the paprika, salt, black pepper and cayenne. Bring to a simmer, cover and cook for 5 minutes. Add the shrimp and stir until they curl and turn pink, 2 to 3 minutes. Stir in the scallions and parsley and serve over rice.
