Beliefnet
From the, "Houston Junior League Cookbook," published in cooperation with your Daily InBox newsletter.

INGREDIENTS:

  • 2 pounds raw, jumbo shrimp
  • 1/4 cup shortening
  • 1/4 cup flour
  • 2 tablespoons chopped onion
  • 2 tablespoons chopped green pepper
  • 1 tablespoon chopped celery
  • Butter
  • 1/2 teaspoon crushed garlic
  • 2 sprigs parsley, finely chopped
  • 1 cup peeled and chopped, fresh tomatoes
  • 3/4 cup dry white wine
  • 2 cups bottled clam broth
  • Salt and pepper
  • 1 sprig thyme, or 1/4 teaspoon powdered thyme
  • 2 bay leaves
TO PREPARE:

Shell and devein shrimp.  Make a roux with shortening and flour.  Saute onion, green pepper, celery in small amount of butter; add to roux.  Add garlic, parsley, tomatoes, shrimp, wine, claim broth, salt, pepper, thyme and bay leaves.  Simmer 20 minutes.  Correct seasonings.  Serve over rice.

SERVES: 6

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