Instructions
1. Cook rice according to package instructions.
2. Meanwhile, in 10-inch skillet over low heat, in hot oil, cook onion, celery and garlic for 10 minutes.
3. In cup, combine flour, salt, sugar, chili powder and 2 tablespoons of the water; stir until blended.
4. Add to skillet, the remaining water and undrained tomatoes; stir.
5. Over high heat, heat to boiling. Reduce heat to low. Cover; cook 15 minutes more, stirring occasionally.
6. Add shrimp; cook 10 minutes more.
7. Serve over hot cooked rice.
