2 lbs. shrimp
2 1/2 c. chopped onion
4-5 stalks celery, chopped
1 1/2 c. green pepper
4 tbsp. butter
2 tsp. garlic (3 cloves)
2 bay leaves
2 tsp. salt
3 1/2 c. water
1 tsp. white pepper
1/8 tsp. red pepper
1/2 tsp. black pepper
1/2 tsp. Tabasco sauce
1 tbsp. thyme
1 1/2 tsp. basil
1 lg. can tomatoes (3 c. undrained)
1 lg. can tomato sauce (about 1 1/2 c.)
2 tsp. sugar

Less if desired.

Wash, peel, and clean shrimp. Keep the shells and add the clean onion peels and celery scraps. Boil these together with about 3 1/2 cups of water while you get the veggies chopped and ready. This is your stock. Strain into bowl or 4-cup container.

Melt shortening in 4-quart saucepan (can use pressure cooker) and add 1 cup of the onion. Cook about 3 minutes, stirring. Turn down heat and cook for 5 minutes until browned.

Add the rest of the onion, celery, and bell pepper. Cover and cook about 5 minutes, stirring as needed. Add garlic, bay leaves, salt, and 3 kinds of pepper; stir. Add Tabasco, thyme, basil, and 1/2 cup of the stock. Cook about 5 minutes.

Add tomatoes already mashed up with juice. Turn on low and cook 10 minutes; stir. Add tomato sauce. Cook 5 minutes more. Add 2 more cups of stock and sugar. Cook 15 minutes. Best to refrigerate this overnight and add the shrimp to it when you bring it to a boil the next day. Serve over rice. Serves 6-8 people.