Ingredients

• 1 1/2 pounds shrimps
• 1 medium onion
• 3 stalks celery
• 1 1/2 cups oil
• 1 medium onion, chopped
• 1 1/2 pounds tomatoes, peeled, strained or 1 tablespoon tomato paste diluted with 1 cup water
• 2 1/2 cups raw rice
• Salt

Instructions

• Wash the shrimps and put into pot. Add enough water to cover. Add salt and whole onion and celery, and bring into boil.
• Cook for 5 min. Remove the shrimps with slotted spoon and keep the liquid. Shell and devein the shrimp.
• Heat the oil in pot. Saute chopped onions until light golden. Add shrimps, turning 2 or 3 times. Add tomatoes (or tomato paste). Cook about 5 min. more, then remove shrimps. Set aside and keep warm
• Measure liquid in which shrimp were boiled, allowing 2 1/2 cups. for each cup of rice. Add liquid to the pot with the tomato sauce. Bring to the boil and add the rice.
• Stir for the first few minutes to prevent sticking. Cook about 12 to 15 min. until the rice is tender but has not absorbed all of the liquid.
• Add 2/3 of the shrimps. Mix well. Remove the pot from the heat.
• Cover with a clean towel and cover the towel with the lid. Let stand 5 to 10 min., until all liquid is absorbed.
• Mold rice into a pyramid shape. Garnish with remaining shrimp.