1. Thaw shrimp, if frozen. Peel and devein shrimp, removing tails. Rinse shrimp; pat dry with paper towels. Set aside.
2. In a large skillet cook onion, celery, sweet pepper, and garlic in butter over medium heat about 5 minutes or until tender. Stir in undrained tomatoes, parsley, 1/2 teaspoon salt, paprika, ground red pepper, and bay leaf. Bring to boiling; reduce heat. Simmer, covered, for 15 minutes.
3. Remove bay leaf. In a small bowl stir together cold water and cornstarch. Stir cornstarch mixture and shrimp into tomato mixture. Cook and stir until thickened and bubbly; cook and stir for 2 minutes more or until shrimp turn opaque. Serve over rice.
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|Serving Size: 1 Serving (494g)|
|Recipe Makes: 4|
|Calories from Fat: 69 (18%)|
|Amt Per Serving||% DV|
|Total Fat 7.7g||10 %|
|Saturated Fat 4.1g||21 %|
|Monounsaturated Fat 1.9g|
|Polyunsanturated Fat 1g|
|Cholesterol 233.7mg||72 %|
|Sodium 318mg||11 %|
|Potassium 587.3mg||15 %|
|Total Carbohydrate 47.4g||14 %|
|Dietary Fiber 4.2g||17 %|
|Sugars, other 43.3g|
|Protein 28.6g||41 %|
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Calories per serving: 378
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