Shrimp Piquante

Ingredients

• 2  bay leaves 
• 0.5 teaspoon pepper black
• 14.5 ounce canned tomatoes whole undrained chopped canned
• 1 cup celery chopped
• 6 cups rice long-grain cooked ( without salt or fat)
• 1 teaspoon thyme leaves dried
• 0.3 cup cooking wine dry red
• 0.5 cup flour all-purpose
• 1 tablespoon garlic minced
• 1 cup bell pepper green chopped
• 0.5 teaspoon ground pepper red
• 1.5 cups onion chopped
• 0.5 teaspoon salt 
• 2 pounds shrimp fresh unpeeled
• 8 ounce no-salt-added tomato sauce canned
• 1 teaspoon vegetable oil 
• 2 cups water 

Equipment

• frying pan
• dutch oven

Directions

1. Peel and devein shrimp; set aside.
2. Place a small nonstick skillet over medium heat; add flour. Cook, uncovered, 8 to 10 minutes or until browned, stirring often. Set aside.
3. Coat a Dutch oven with cooking spray; add oil, and place over medium-high heat until hot.
4. Add garlic, and saute 1 minute.
5. Add onion, celery, and green pepper; saute 5 to 7 minutes or until tender. Stir in browned flour.
6. Add tomato and next 7 ingredients; stir well. Stir in water; bring to a boil. Cover, reduce heat, and simmer 30 minutes.
7. Remove and discard bay leaves.
8. Stir in shrimp, and cook 8 minutes or until shrimp turn pink.
9. Serve over rice.