From "Above & Beyond Parsley...Food for the Senses," published in cooperation with your Daily InBox newsletter.


  • 1/4 cup (1/2 stick) butter
  • 1 cup finely chopped onion
  • 3/4 cup chopped celery
  • 1 clove garlic
  • 1/4 cup flour
  • 1 teaspoon salt
  • 1 tablespoon sugar
  • Dash of hot pepper sauce
  • 1 teaspoon paprika
  • 1 small bay leaf
  • 1 (15-ounce) can tomatoes with liquid
  • 3/4 cup chopped green bell pepper
  • 4 cups raw shrimp, shelled and deveined

  • 3 cups water
  • 1 tablespoon butter
  • 1 teaspoon salt
  • 1-1/2 cups uncooked rice
  • 2 cups shredded cheddar or Swiss cheese
  • 1 teaspoon Dijon mustard


    Melt butter in a large skillet, add onion, celery and garlic, and cook until onion is soft, but not transparent.  Blend in flour, salt, sugar, hot pepper sauce, paprika and bay leaf.  Add tomatoes and green pepper, and simmer for 5 minutes.  Add shrimp and stir until shrimp are pink, about 5 minutes.  Remove bay leaf.

    For rice: 
    In a medium saucepan, bring water to a boil.  Add butter, salt, and rice.  When mixture boils again, reduce heat to low and cook covered until liquid is absorbed.  Add cheese and mustard.  Combine with shrimp mixture after cheese melts.

    The shrimp mixture will at first appear watery and the rice will appear too sticky.  They combine, however, to form a marvelous texture and flavor.

    SERVES: 12

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