Shrimp and Tomato Chili

         Yield: 2 Servings
Categories: Chili, Shrimp

1 tb Vegetable oil 1/2 c Onion; chopped 1/2 c Green pepper; chopped 1/2 c Celery; chopped 16 oz Stewed tomatoes 8 oz Tomato paste 3 ts Chili powder 1/4 ts Salt 1/8 ts Pepper 1/2 lb Medium shrimp; fresh or -frozen 1. Peel and devein shrimp. 2. Heat oil in a medium saucepan over medium high heat, add onion, green pepper and celery; cook until just tender. 3. Add remaining ingredients except shrimp; mix well. 4. Bring to a boil; reduce heat to medium and cook for 15-20 minutes. 5. Stir in shrimp and cook 4-6 minutes until shrimp turn pink. Notes: Serve in individual bowls with garlic toast or on top of steamed rice. Recipe by: Pillsbury Soup, Chili & Bread recipes