1 1/2 lb Shrimp
Salt to taste
1    Med. onion
3    Stalks of celery
1 1/2 c  Oil
1    Med. onion, chopped
1 1/2 lb Tomatoes, peeled,strained OR
1 tb Tomato paste diluted with:
1 c  Water
2 1/2 c  Raw rice

Wash shrimp and put into lge. pot. Add enough water to cover. Add salt
and whole onion and celery, and bring to a boil. Cook for abt. 5 min.
Remove the shrimp with slotted spoon and reserve liquid. Shell and devein
the shrimp. Heat the oil in lge. pot. Saute chopped onions until light
golden. Add shrimp, turning 2 or 3 times. Add tomatoes (or tomato paste).
Cook abt. 5 min. more, then remove shrimp. Set aside and keep warm.

Measure liquid in which shrimp were boiled, allowing 2 1/2 c. 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 shrimp. 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. Serves 6-10.