2 bell peppers, chopped
6 cloves garlic, chopped
1 bunch shallots or 1 lg. onion
1 can tomato paste
1/4 c. salad oil
3 tbsp. flour
2 tsp. salt or to taste
5 lbs. shrimp
2 tsp. black pepper

Clean shrimp and boil 5 minutes, saving stock. Using an iron skillet, make a roux by heating oil and mixing in flour, stirring constantly until well browned. Add onion and brown slightly. Add shrimp, salt and pepper. Stir until shrimp are coated with roux and none of the roux and onion sticks together on to skillet.

Add tomato paste and green peppers. Stir 15 minutes over heat. Pour 1 cup hot shrimp stock and cook 15 minutes. Cook 1 hour slowly. Add more salt and pepper if desired. Serve over rice. Serves 10 to 12 people.