can italian peeled tomatoes (14 oz) chopped, juices reserved
1
tablespoon
sweet paprika
1
pepper, freshly ground
1/2
teaspoon
salt
1
cayenne pepper
2
pound
medium shrimp, shelled, deveined
4
each
scallions, chopped
1/2
cup
parsley, chopped
1
white rice, cooked, for serving
Directions:
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.
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