Ingredients

2 C. tomatoes
2 Tbsp. parsley flakes
2 C. celery, sliced thin
1/4 tsp. basil
1-1/2 tsp. salt
1/8 tsp. pepper
1/2 tsp. oregano
3 oz. canned tomato paste
2 7-oz. packages frozen shrimp, de-veined, shelled
1/2 C. long grain rice

Cooking Instructions

Mix everything, except rice and shrimp, in large skillet, stirring occasionally. Boil gently, uncovered, until celery is nearly tender, about 30 minutes. Stir in shrimp. Boil until shrimp are cooked but still tender, about 5 to 10 minutes. Cook rice as directed, omitting margarine or butter. Serve shrimp over rice.

My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)