#2130 - Skillet Shrimp and Rice

(by Shirley McNevich)

1/2 cup chopped onions
1 green bell pepper (chopped)
1 cup finely chopped celery
2 cloves garlic (minced)
1 tsp. salt
1lb. frozen shrimp (thawed, peeled, rinsed and drained--de-veined if needed)
1/4 cup butter
1 - 15oz. can Hunt's tomato sauce
1 cup water
2 tsp. parsley
3 cups cooked rice

In a skillet add butter, chopped onions, chopped celery, chopped green bell peppers and minced garlic--cook/stir over medium heat until tender. Remove from heat--add tomato sauce, water, salt and parsley--stir. Return to heat--stir/simmer until hot. Add shrimp--cook/stir until boiling. Cover the skillet with a lid--turn heat to simmer, then simmer for 20 minutes or until shrimp are pink. Serve mixture over cooked rice.