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From the Kitchen of: Patty Johnson
(Southern Bell)
This is really a delicious dish that my Mother has been preparing for the past 35 plus years. She was given this recipe by a friend from New Orleans all those many years ago.
| 3-4 | lbs. | raw cleaned shrimp |
| 5 | Tbsp. | Flour |
| 5 | Tbsp. | Shortening (I use Crisco) |
| 1/2 | c. | celery, chopped |
| 6-8 | Green Onions, chopped (including green tops) | |
| 1 | lge. | Onion, chopped |
| 1/4 | c. | Green Pepper, chopped |
| 1 | Garlic Clove, chopped | |
| 1 | 8oz | can Tomato Sauce |
| 1 | can | Water |
| 1 | tsp. | Hot Sauce (like Tobasco) |
| 1 | tsp. | Worchestershire Sauce |
| Salt, Red and Black Pepper, to taste |
Heat a large skillet with the shortening, add the flour and cook on medium heat stirring constantly until a rich dark golden brown. Add chopped onions, garlic, celery, green pepper, tomato sauce plus one can of water. Add Hot Sauce, worchestershire sauce, salt and peppers. Simmer for 30 minutes. Bring back to a boil and ad the raw shrimp. Cook 20 minutes more. Serve over steamed rice. Tip: If you want to reduce the recipe just reduce the amount of shrimp but not any of the other ingredients. Add garlic bread and enjoy!
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