3 tbsp. butter
3 tbsp. olive oil
2 lg. onions, diced
1/2 c. green pepper, diced
1/4 c. red pepper, diced
1/4 c. parsley, diced
1 c. green onions, chopped
1/2 c. celery, diced
3 tbsp. tomato paste
2 lb. uncooked sm. shrimp, peeled and deveined
16 oz. can tomatoes
1/2 tsp. thyme
1/4 tsp. black pepper
1/4 tsp. basil
1 c. chicken stock
1 c. fish stock

Heat butter and oil in stock pot and saute all diced vegetables. Add tomato paste, shrimp, tomatoes and seasoning. Add stock and simmer for 30 minutes. Serve with rice.