2 lb. shrimp, fresh or frozen
3 tbsp. chopped onion
1/4 c. melted fat or oil
2 tbsp. flour
3/4 tsp. salt
1 c. beer or ale
3 tbsp. lemon juice
1/4 tsp. hot pepper sauce
1/4 tsp. thyme
1 sm. bay leaf
2 tsp. chopped parsley

Thaw frozen shrimp. Peel shrimp, remove sand veins and rinse with cold water. Cook onion in fat until tender. Add shrimp and cook for 3 to 5 minutes or until shrimp are pink, stirring frequently. Blend in flour and salt. Add beer, lemon juice and hot pepper sauce; cook until thickened, stirring constantly. Add thyme and bay leaf; cook over low heat 5 minutes longer, stirring occasionally. Remove bay leaf. Sprinkle with parsley. Serve hot as an appetizer or entree. Makes 6 entree servings.