4 or 5 red bell peppers (or green)
2 or 3 bunches spring onions
4 or 5 stalks celery
6 tbsp. flour
2 tbsp. bacon grease
Shrimp broth
1 tbsp. Texas Pete
Black pepper
3 lbs. shrimp
1 can tomato paste
1/3 c. white wine
Juice of 1 lemon
1 tbsp. seafood seasoning
Serve over rice

Have large pot of water boiling. Add juice of one lemon and seafood seasoning to taste. Then add peeled shrimp only long enough to turn pink, remove and set aside. Saute' vegetables (which have been cut small) in bacon grease. Remove vegetables, make rough with flour and remaining grease. Slowly add broth (1 to 2 quarts) and tomato paste, stirring until smooth. Then add vegetables, shrimp and wine.