1/2 c. butter, melted
3 lb. med. shrimp, peeled & deveined
1/4 c. all-purpose flour
1 c. onion, finely chopped
1 med. green pepper, chopped
3 stalks celery, chopped
2 tbsp. fresh parsley, chopped
2 cloves garlic, minced
1 beef bouillon cube
1 c. boiling water
1 (16 oz.) can whole tomatoes, undrained & chopped
2 tbsp. catsup
1 tbsp. Worcestershire sauce
2 tsp. sugar
1/2 tsp. salt
1/4 tsp. crushed red pepper
1/4 tsp. ground mace
1/4 tsp. dried whole thyme
1 bay leaf
Hot cooked rice

Heat butter in large Dutch oven. Add shrimp and cook stirring constantly, 6 minutes; remove shrimp and set aside. Add flour, stirring until smooth and lightly browned. Saute onion, green pepper, celery, parsley and garlic in Dutch oven until tender.

Dissolve bouillon cube in boiling water. Add bouillon, tomatoes, catsup, Worcestershire sauce, sugar, salt, red pepper, mace, thyme and bay leaf to Dutch oven. Simmer uncovered 15 minutes; add shrimp. Remove and discard bay leaf. Serve over hot rice. Yields 8 servings.