1 (12 oz.) can or bottle beer or ale
1/2 onion (quartered)
1 sprig parsley
1 lemon (cut in wedges)
1 lg. bay leaf
1 tsp. salt
2 lbs. raw shrimp, peeled and deveined
2 tbsp. flour
1 can (8 oz.) tomato sauce
4 tbsp. chopped scallions
1/4 tsp. hot pepper sauce
1/4 tsp. nutmeg
A pinch sugar
2 tbsp. butter

Bring beer, onion, parsley, lemon wedges, bay leaf and salt to boil in large pot. Add shrimp. Bring to boil again, reduce heat; simmer 5 minutes. Strain and reserve liquid.

Melt butter in skillet, add flour; stir to smooth paste. Add shrimp, liquid, tomato sauce, scallions, pepper sauce, nutmeg and sugar. Cook, stirring constantly, until mixture thickens and comes to a boil. Add shrimp; reheat. Serve over hot rice or hot buttered noodles. Makes 4 to 6 servings.

Note: You may use 2 tablespoons dry parsley.