Ingredients

• 4  cups water
• 1  pound fresh or frozen shelled shrimp
• 1/2  cup chopped onion
• 1/2  cup chopped green sweet pepper
• 1  28-ounce can tomatoes, cut up
• 2  teaspoons instant chicken bouillon granules
• 1  teaspoon sugar
• 1  teaspoon dried thyme, crushed
• 1/4  teaspoon bottled hot pepper sauce
• 2  tablespoons cornstarch
• 2  cups hot cooked rice
• 1/4  cup snipped parsley

Directions

In a large saucepan bring the 4 cups water to boiling; add shrimp. Return to boiling; reduce heat. Simmer for 1 to 3 minutes or until shrimp turn opaque; drain and set aside.

In a large skillet combine the onion, green pepper, and 1/4 cup water. Bring to boiling; reduce heat. Cover and simmer for 3 to 4 minutes or until vegetables are crisp-tender. Do not drain.

Stir in undrained tomatoes, bouillon granules, sugar, thyme, and bottled hot pepper sauce. Simmer, uncovered, for 8 minutes.

Combine cornstarch and 1/4 cup water; stir into skillet. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 2 minutes more.

Add shrimp; heat through. Combine rice and parsley. Serve shrimp mixture with rice mixture. Makes 4 servings.