INGREDIENTS:

1/2 stick butter unsalted
1/4 teaspoon salt
1 medium onions chopped
1/4 teaspoon black pepper
1/2 celery rib finely chopped
1 pinch cayenne pepper
2 garlic cloves minced
1 pounds medium shrimp, shelled & deveined
3/4 teaspoons jalapeño pepper minced
2 scallions chopped
1 tablespoons all-purpose flour
1/4 cup parsley chopped
1 7 ounce can Italian chopped tomatoes juices reserved
1-1/2 cups rice cooked
1/2 tablespoon sweet paprika

DIRECTIONS:

1. In a heavy non-reactive 14 inch skillet, melt the butter
2. Add the onions and celery and cook over moderate heat until translucent, about 5 minutes.
3. Add garlic and jalapeño and cook for 2 minutes
4. Add flour and cook, stirring constantly, for 5 minutes.
5. Stir in tomatoes and their juice, the paprika, salt, black pepper and cayenne
6. Bring to a simmer, cover and cook for 5 minutes.
7. Add shrimp and stir until they curl and turn pink, 2-3 minutes.
8. Stir in the scallions and parsley and serve over cooked rice.