2 lbs. unpeeled shrimps with heads on
1 med. onion
1 bell pepper
3 cloves garlic
1 c. parsley
2 bay leaves
2 tbsp. oregano
1 tbsp. basil
1 to 1 1/2 (8 oz.) cans tomato paste
Salt and black pepper to taste
Tony Chachere's Seasoning to taste

Saute onions (lightly fry in oil). Saute tomato paste in onions. Add 3 cups of water, bell pepper, garlic, parsley, bay leaves, oregano, basil, Tony Chachere's Seasoning, salt and pepper. Cook for at least 45 minutes. Add shrimp stock and cook for ten minutes. Add shrimp and cook for 10 minutes.

SHRIMP STOCK:

Boil shrimp heads and shells in water. Strain water off and use the water as shrimp stock.