2 lbs. shrimp
1 cup onions (chopped fine)
3 tsp. tomato paste
1/2 cup parsley (chopped fine)
2 garlic cloves (minced)
salt and pepper (to taste)
1/2 cup celery (chopped fine)
1 stick margarine
1 tsp. cornstarch
1/2 cup green onions (use tops also)
1 cup water

Clean, peel and devein shrimp. Melt butter or margarine in a thick pot. Add onions, celery, garlic and tomato paste. Cook slowly until onions and celery are wilted. Dissolve cornstarch in the water. Add. Cook 25 minutes. Add shrimp. About 10 minutes before shrimp is done, add green onions and parsley. Serve over hot fluffy rice.