2 lbs. raw fresh shrimp
1 tbsp. all-purpose flour
2 tbsp. butter
2 tbsp. tomato paste
1/2 tsp. dried minced onion
1/2 tsp. salt
1/2-1 tsp. crushed red pepper flakes
1 (13 1/4 oz.) can chicken broth
2 bay leaves
1/2 tsp. dried thyme leaves
1/2 tsp. dried minced parsley
3 c. hot cooked rice

Wash and devein shrimp under cold running water. Put aside. Heat flour in a small skillet over medium heat. Stir constantly with a wooden spoon until flour turns a light golden brown (about 5 minutes). Do not burn flour. In a 4 quart saucepan or large skillet heat butter over medium heat, when melted, stir in flour and mix thoroughly. Add tomato paste, onion, salt, red pepper, chicken broth, bay leaves, thyme leaves and parsley, stir to blend.

Increase heat to high and bring to a boil. Reduce heat to low and simmer, uncovered for 20 minutes, stirring frequently with a wooden spoon. Add the shrimp, stir to blend and cook for about 5-10 minutes longer or until shrimp turns pink and are cooked through. Do not overcook shrimp. Serve over cooked rice. Approximately 6-10 servings.