Shrimp Creole

1 pound fresh or frozen medium shrimp in shells
1 medium onion, chopped (1/2 cup)
1/2 cup chopped celery
1/2 cup chopped green sweet pepper
2 cloves garlic, minced
2 tablespoons butter or margarine
1 14.5-ounce can diced tomatoes, undrained
1/2 teaspoon paprika
1/4 teaspoon salt
1/8 to 1/4 teaspoon cayenne pepper
2 tablespoons snipped fresh parsley
2 cups hot cooked rice

Thaw shrimp, if frozen. Peel and devein shrimp, removing tails. Rinse shrimp; pat dry with paper towels. Set aside.

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, paprika, salt, and cayenne pepper. Bring to boiling; reduce heat. Simmer, uncovered, for 5 to 8 minutes or until thickened.

Stir shrimp and parsley into tomato mixture. Cook, stirring frequently, for 2 to 4 minutes or until shrimp turn opaque. Season to taste. Serve over rice.

Makes 4 servings