Recipe by Metsy Hingle
Makes 4 servings
Season shrimp with salt, black pepper and cayenne pepper. Set aside. Heat margarine in heavy pot over medium heat; add onions, celery and garlic. Cook until wilted. Add tomato paste and cook another 5 minutes, stirring constantly. Add tomato sauce and 2 cups of water. Cook at simmer for about 1 hour, stirring occasionally. Use more water if sauce becomes too thick. Add shrimp, bell pepper, sugar, and salt, black pepper and cayenne pepper to taste. Cook 30 minutes or until shrimp are tender. Add chopped green onions and parsley. Serve over cooked rice with hot French bread.