1/3 c. vegetable oil
6 green onions, chopped
1 lg. onion, chopped
2 med. green bell peppers, chopped
4 garlic cloves, minced
3 celery stalks, chopped
6 lg. tomatoes, peeled, chopped
1 1/2 c. Burgundy wine
1 c. Seafood Stock or 1 98 oz.) bottle clam juice
1 lg. bay leaf, minced
1 tbsp. minced fresh thyme or 3/4 tsp. dried leaf thyme
1 tbsp. minced parsley, preferably flat-leaf
1/2 tsp. freshly ground black pepper
1/2 tsp. red (cayenne) pepper
Salt to taste
Juice of 1 lemon
3 lbs. uncooked med. shrimp, peeled, deveined
Hot cooked rice
Chopped green onions
Minced parsley, preferably flat-leaf

In a heavy 12-inch skillet, heat oil over medium heat. Add 6 green onions, onion, bell peppers, garlic and celery; saute until vegetables are thoroughly wilted, about 10 minutes. Stir in tomatoes and wine. Cook, stirring often, until liquid is reduced by 1/2. Stir in stock or clam juice, seasonings and lemon juice.

Cover; cook over medium-low heat 30 minutes, stirring occasionally. Stir in shrimp. Cook just until shrimp are coral pink, 7 to 8 minutes. Taste for seasonings; adjust if necessary. To serve, spoon rice onto each plate; top with sauce and shrimp. Sprinkle green onions and parsley over top; serve hot. Makes 4 to 6 servings.