Seafood: Willie Mae's Shrimp Stew

For 4 servings:

3 T olive oil
3 cloves garlic, minced
3 stalks celery, chopped
1 large yellow onion, chopped
1 large green pepper, chopped
4 green onions, chopped
1/2 cup tomato paste
1 cup tomato puree
2 fresh tomatoes, chopped
2 russet potatoes
1 T cayenne pepper
2 lbs uncooked, shelled, deveined shrimp
2 T fresh parsley, chopped

Slice potatoes lengthwise into quarters, slice each quarter into 1/2" thick slices.  In a med pot, add potatoes and fill with cold water to cover completely.  Place on stove over med high heat, bring to boil, cook 8 minutes until potatoes are slightly tender.  Strain water and set aside.

In large saute pan over med high heat add olive oil through green onions and cook for about 10 minutes, stirring until vegetables soften.  Blend in tomato paste through potatoes, 1 cup water, cayenne, and season with salt and pepper to taste.  Bring to boil, reduce heat, simmer very slowly stirring frequently, until sauce thickens, abt 10 mins.  Add parsley and uncooked shrimp and continue to cook over low heat for about 7 mins, just until shrimp turn pink.  Taste and adjust seasonings accordingly.  Serve over hot rice.