Ingredients
1/4 cup all-purpose flour1/2 cup canola oil1 medium onion, chopped1 medium green pepper, chopped1 celery rib, chopped1 garlic clove, minced1 can (14-1/2 ounces) stewed tomatoes1 can (6 ounces) tomato paste4 bay leaves1 tablespoon Worcestershire sauce1/2 teaspoon hot pepper sauceSalt and pepper to taste2 pounds fresh or frozen uncooked medium shrimp, peeled and deveinedHot cooked rice
Preparation
In a large heavy skillet, combine flour and oil until smooth. Cook and stir over medium heat until flour is a rich deep brown. Add onion, green pepper and celery; cook until vegetables are tender, 5-6 minutes. Add garlic; cook 1 minute longer. Stir in next 6 ingredients. Cover and simmer until heated through, 4-5 minutes.
Add shrimp. Simmer, uncovered, until shrimp turn pink, 5-6 minutes. Discard bay leaves. Serve with rice.
