2 lbs. shrimp, cleaned and deveined
1 med. onion, finely chopped
2 green onions, finely chopped
3-4 cloves garlic, minced
1/4 c. celery, finely chopped
1/2 c. butter
2 1/2 tbsp. flour

In a large skillet, saute onion, green onions, garlic and celery in butter until tender. Add flour. Cook and stir until lightly browned. 1 (10.5 oz.) can tomato puree 2 bay leaves 1 tbsp. Worcestershire sauce 4 drops Tabasco sauce 1 tsp. salt 1/2 tsp. sugar 1/2 tsp. thyme 1/2 tsp. pepper

Combine puree, bay leaves, Worcestershire, Tabasco, seasonings and water. Add to onion mix and simmer uncovered, stirring occasionally, 25 minutes or until sauce is almost desired consistency.

Just before serving, add shrimp and continue cooking 15 minutes. Serve over rice.