Ingredients:
4 cups cooked rice
1 lb shrimp, peeled and deveined
1 cup oil
1 cup onions, chopped
4 garlic cloves, minced
1/2 cup celery, chopped
1/2 cup green bell peppers, chopped
2 tablespoons tomato paste
1 teaspoon sugar
salt
black pepper
cayenne pepper
2 teaspoons cornstarch
1/2 cup green onion tops, finely chopped ( the green part)
Directions:
Cook rice separately.
Chop shrimp and set aside.
Heat oil in heavy pot. Add onion, celery, green pepper and garlic. Cook uncovered over medium heat until onions are wilted.
Add tomato paste and cook, stirring constantly, for about 15 minutes.
Add 1.5 cups water. Season to taste with salt, black and cayenne pepper. Add sugar and cook uncovered over medium heat for about 50 minutes, stirring occasionally, or until oil floats to the top.
Add shrimp; continue cooking and stirring another 20 minutes.
Dissolve cornstarch in 1/2 cup water and add to pan; cook another 5 minutes.
Mix it with previously-cooked rice. Add green onion tops. Mix well.
Servings: 5
Time preparation: 45 min.
Time total: 135 min.