Shrimp Etouffee - cooking recipe

Ingredients

1 medium onion, chopped
green onions, finely chopped
3 to 4 minced garlic cloves
1/4 c. chopped celery
1/2 c. butter
3 c. cleaned raw shrimp (2 lb. in shell)
1 tsp. salt
1/2 tsp. sugar
2 Tbsp. flour
2 1/2 c. water
2 bay leaves
1 (10 1/2 oz.) can tomato puree
1 Tbsp. Worcestershire sauce
1/2 tsp. whole thyme
1/8 tsp. pepper

Preparation

In large skillet, saute onion, green onions, garlic and celery in butter until tender.
Add flour, cook and stir until lightly browned.
Add water, tomato puree, bay leaves, Worcestershire sauce, Tabasco sauce and seasonings.
Simmer, uncovered, stirring occasionally for 25 minutes or until sauce is almost of desired consistency.
Add shrimps and continue cooking 15 minutes.
Serve with parsleyed rice.
Makes 4 to 6 servings.