1 lb Shrimp
1 1/2 c  Cooked rice
2 tb Tomato paste
1 ts Sugar
4    Cloves garlic; minced
1 c  Onion; chopped
2 c  Water
1/2 c  Celery; chopped
1/2 c  Bell pepper; chopped
1/2 c  Oil
1/2 ts Cornstarch
1/2 c  Green onions; chopped
1/2 c  Parsley; chopped
Salt; black pepper and red
-pepper to taste

Chop shrimp and set aside. Add vegetable to oil and cook, uncovered,
until wilted. Add tomato paste and cook, stirring constantly for about 15
minutes. Add 1-1/2 cups water. Add salt and pepper. Add sugar; cook over
medium heat for about 40 minutes stirring occasionally. Add shrimp and cook
20 minutes more. Dissolve cornstarch in 1/2 cup water; add and cook another
5 minutes. Mix with cooked rice. Add onion tops and parsley. Mix well.
Serves 4.

This can be stuffed into bell pepper halves which have been parboiled 5
minutes before stuffing. Bake in a 350 degree oven for about 1 hour.