• 3 pounds peeled and deveined shrimp
• 1/2 cup butter or margarine
• 1/2 cup all-purpose flour
• 2 cups chopped onions
• 1 cup each chopped celery and chopped green peppers
• 1 tablespoon chopped garlic
• 3 cups shrimp or fish stock
• 1 can (15 ounces) tomato sauce
• 4 thin lemon slices
• 1 tablespoon brown sugar
• 1 tablespoon each thyme and basil
• 3 bay leaves
• Salt and cayenne pepper to taste
• 1 cup each sliced green onions, including tops, and snipped fresh parsley
• 4 cups hot cooked rice

Sauté shrimp in butter in large skillet over medium-high heat 2 to 3 minutes; remove and set aside. Add flour to remaining butter in skillet; stir over medium heat until lightly browned. Stir in onions, celery, green peppers, and garlic; cook until they begin to turn transparent. Add stock, tomato sauce, lemon slices, sugar, thyme, basil, bay leaves, salt and cayenne; simmer about 10 minutes. Stir in green onions, parsley, and reserved shrimp; cook 5 minutes longer. Serve over hot rice.

Makes eight servings.