Shrimp Piquante

• 2 pounds unpeeled medium-size fresh shrimp
• 1/2 cup all-purpose flour
• Vegetable cooking spray
• 1 teaspoon vegetable oil
• 1 tablespoon minced garlic
• 1 1/2 cups chopped onion
• 1 cup chopped celery
• 1 cup chopped green pepper
• 1 (14 1/2-ounce) can no-salt-added whole tomatoes, undrained and chopped
• 1 (8-ounce) can no-salt-added tomato sauce
• 1/4 cup dry red wine
• 1/2 teaspoon salt
• 1/2 teaspoon ground red pepper
• 1/2 teaspoon black pepper
• 1 teaspoon dried thyme
• 2 bay leaves
• 2 cups water
• 6 cups cooked long-grain rice (cooked without salt or fat)

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. Add garlic, and saute 1 minute. Add onion, celery, and green pepper; saute 5 to 7 minutes or until tender. Stir in browned flour. Add tomato and next 7 ingredients; stir well. Stir in water; bring to a boil. Cover, reduce heat, and simmer 30 minutes. Remove and discard bay leaves.
4. Stir in shrimp, and cook 8 minutes or until shrimp turn pink. Serve over rice.

shrimp, allpurpose, vegetable cooking spray, vegetable oil, garlic, onion, celery, green pepper, salt, salt, red wine, salt, ground red pepper, black pepper, thyme, bay leaves, water, rice

Taken from www.myrecipes.com/recipe/shrimp-piquante (may not work)