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Louisiana Shrimp over Rice

1 chopped celery stalk

1 tsp. basil

1 cup chopped green pepper

1 tsp. oregano

1 small chopped cooking onion

16 oz. bag cooked shrimp

1 tsp. garlic powder

1 tsp. salt

1 + ½ tsp. canola oil

Cooked rice

15 oz can tomato paste

Cook till nearly tender, the celery, pepper, and onion, in the oil. 

Add the garlic powder, basil, oregano and salt to tomato sauce and slowly simmer for 25 minutes.

Add the shrimp and cook slowly for another 10 minutes.

Serve warm over rice.

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