Shrimp Stew (pg. 26)

Ingredients

½ c. Flour

¼ c. Cooking Oil

3 med. Sized onions, chopped

4 c. Water

1 c. Tomato paste

3 cloves garlic, chopped fine

½ c. Bell pepper, chopped

¼ celery, chopped

1 Tbsp. lemon juice

2 tsp. Salt

¼ tsp. Cayenne pepper

¼ tsp. Black pepper

2 lb. Peeled shrimp

¼ c. Sherry

Hot sauce, optional

Directions

In large skillet, heat oil, add flour and cook until golden brown. Add onions; cook until tender, stirring constantly. Add 2 cups of water and mix well. Add tomato paste and simmer for 10 minutes. If it becomes to thick, add a little water when vegetables are tender, add remaining water, salt and peppers and turn heat to medium low. Cover skillet and cook for 35 minutes, stirring occasionally. Then add shrimp & sherry. Turn heat to low.

Simmer for 50 minutes; add hot sauce to taste during last few minutes. Serve over cooked rice.

Submitted by Samuel L. Perkins