- 3 tablespoons [45 g] butter
- 1 medium onion, finely chopped
- 2 tablespoons [17.5 g] flour
- 1 large sweet green pepper, finely chopped
- 2 celery stalks, finely chopped
- 2 tablespoons [30 mL] minced parsley
- 1 large bay leaf [throw away before serving]
- 2 cups [500 mL] chopped tomatoes
- 1 teaspoon [5 mL] Worcestershire sauce
- 1/2 teaspoon [2.5 mL] thyme
- 1/2 teaspoon [2.5 g] sugar
- 1 teaspoon [5 mL] salt
- 6 drops Tabasco sauce
- 2 pounds [1 kg] fresh shrimp, shelled and deveined
- Hot boiled rice
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- Into a large havy frypan, melt 2 tablespoons [30 g] of butter over low heat.
- Melt chopped onions until translucent, not browned.
- Push onion aside, add flour and stir flour until golden.
- Add chopped sweet green pepper and celery, minced parsley, bay leaf, chopped tomatoes, Worcestershire sauce, thyme, sugar, salt and Tabasco sauce.
- Stir constantly until mixture thickens and starts to lightly boil.
- Lower heat, cover and leave to simmer for approximately 35 minutes.
- Into a clean frypan, sautee shrimp into remaining butter until pink and firm.
- Add to sauce; leave to simmer for 10 minutes more.
- Serve, over hot boiled rice.
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