Preparation:
Drain tomatoes, measuring liquid. Add water to liquid to make 1 1/3 cups.
Sauté celery, green pepper and onion in butter until lightly browned. Add shrimp, cook until shrimp turns pink.
Add liquid, tomatoes, sugar, salt, pepper, bay leaf, parsley, Worcestershire sauce.
Cover and let simmer 3 minutes. Stir in Minute Rice.
Cover and simmer an additional 5 minutes.
Remove bay leaf and parsley before serving.
Sprinkle with fine chopped parsley as garnish. |
