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SHRIMP SAUCE PICANTE 
1/4 c. vegetable oil
1/2 c. flour
2 lg. onions, chopped
2 ribs celery, chopped
1 lg. bell pepper, chopped
2 tbsp. garlic, chopped
1 lg. can tomato sauce
1 lg. can Rotel tomatoes
1/2 tsp. liquid seafood seasoning
1 tbsp. white wine
Worcestershire sauce
2 bay leaves
1/2 c. parsley
1/2 c. onion tops
2 lbs. peeled, deveined lg. shrimp (substitute lg. fish pieces, chicken, rabbit, turtle meat or alligator meat.)

Use a large saucepot such as magnalite or black iron pot. Lightly brown flour in oil. Add onions, celery and bell pepper. Saute until tender. Add tomato sauce and Rotel tomatoes, adding water as needed to thin sauce. Add garlic, seafood seasoning, white wine, Worcestershire sauce and bay leaves. Cook on medium heat, covered at least 2 hours, stirring occasionally and adding water as necessary. When ingredients stick to bottom of pot, lower heat to prevent burning.

Saute shrimp in large skillet with small amount of cooking oil. Add to sauce. Add onion tops and parsley and simmer on very low heat 1 hour. Correct seasoning with salt and pepper to your taste. Serve with cooked white rice. (If fish or other ingredients are used, roll lightly in white flour and brown in oil before adding to sauce.)

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