Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      stick         butter -- unsalted
   2      medium        onions -- chopped
   1                    celery rib -- finely chopped
   3                    garlic cloves -- minced
   1 1/2  teaspoons     jalapeño pepper -- minced
   2      tablespoons   all-purpose flour
   1      14 ounce      ca italian chopped tomatoes -- juices reserved
   1      tablespoon    sweet paprika
     1/2  teaspoon      salt
     1/2  teaspoon      black pepper -- freshly ground
   1      pinch         cayenne pepper
   2      pounds        medium shrimp -- shelled and
                        -- deveined
   4                    scallions -- chopped
     1/2  cup           parsley -- chopped
   3      cups          rice -- cooked

Preparation:

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