1 tablespoon olive oil
1 large onion, diced
1 large green bell pepper, diced
4 stalks celery, chopped
2 cloves garlic, minced
1 1/2 pounds shrimp, peeled and deveined
1 can (10 ounces) diced tomatoes and green chilies
2 fresh Roma tomatoes, finely diced
1 can (6 ounces) tomato paste
3/4 cup chicken or pork broth
1 teaspoon red pepper
1 teaspoon onion powder
1 teaspoon garlic powder
Salt and black pepper to taste

Heat olive oil in large sauté pan over medium heat. Add onion, bell pepper and celery and cook until tender, about 5 minutes. Add garlic and cook a minute or two longer. Add shrimp, tomatoes and chilies, and diced Romas and stir well. Reduce heat to simmer; add tomato paste to broth, mix well and add to pan. Add seasonings and cook, stirring often, until shrimp are firm and sauce begins to thicken. Serve over rice. Makes four generous servings.

Serving size: 1 cup. Per serving: 302 calories, 39 g protein, 5.9 g fat, 22.2 g carbohydrates, 658 mg sodium, 258 mg cholesterol