Ingredients 4 oz unsalted butter 2 each onions, chopped 1 each celery rib, finely chopped 3 each garlic cloves, minced 1 1/2 teaspoon jalapeno pepper, minced 2 tablespoon flour 1 each can italian peeled tomatoes (14 oz) chopped, juices reserved 1 tablespoon sweet paprika 1 pepper, freshly ground 1/2 teaspoon salt 1 cayenne pepper 2 pound medium shrimp, shelled, deveined 4 each scallions, chopped 1/2 cup parsley, chopped 1 white rice, cooked, for serving Directions: In a heavy nonreactive 14 inch skillet, melt the butter. Add the onions and celery and cook over moderate heat until translucent, about 5 minutes. Add the garlic and jalapeno and cook for 2 minutes. Add the flour and cook, stirring constantly, for 5 minutes. Stir in the tomatoes and their juice, the paprika, salt, black pepper and cayenne. Bring to a simmer, cover and cook for 5 minutes. Add the shrimp and stir until they curl and turn pink, 2 to 3 minutes. Stir in the scallions and parsley and serve over rice.