2 lb Sm- Med Shrimp
3/8 c Prepared roux
1 large onion, chopped
1/4 c bell pepper chopped
6-8 green onion chopped
1/2 c celery chopped
1 clove garlic chopped
1 6- oz can of tomato paste
3-4 cans water (adjust for desired consistency)
Salt, red and back pepper to taste
1 T Worcestershire sauce
1 t Tabasco
1 t brown sugar
Wash and peel shrimp, remove black vein.
Sauté vegetables in butter. Mix roux, onions pepper, celery, garlic tomato paste and water in dutch oven.
Season with salt, peppers, Tabasco, add brown sugar. Simmer 30 min.
Bring to boil and add shrimp. Simmer 15- 20 min. or until shrimp are done.
Serve over hot steamed rice.