2 lb. cooked shrimp, peeled
1/2 c. butter
2 c. finely chopped onion
1 1/2 c. finely chopped scallions with the tops
2 cloves garlic, mashed
2 tbsp. flour
1/2 c. water
1 (8 oz.) can tomato sauce
2 c. dry white wine
2 bay leaves
1 tbsp. Worcestershire sauce
4 to 6 drops Tabasco
1/4 tsp. allspice
2 tsp. salt
1 1/2 tsp. sugar
1/2 tsp. thyme
2 to 3 thin lemon slices
5 to 6 c. hot cooked rice
3 hard cooked eggs, sliced
1/2 tsp. paprika

In a large skillet with cover saute onions, scallions and garlic until soft but not browned.

Blend in the flour and heat until mixture bubbles. Mix in water and tomato sauce. Bring to boil. Stir until thickened. Cook 1 to 2 minutes. Add all other ingredients except the shrimp, rice, eggs and paprika. Cover and simmer 10 minutes. Stir occasionally.

Add the shrimp, cut in half if desired, and heat thoroughly. Serve over the hot rice, garnish with egg slices. Sprinkle with paprika. Serves 6 to 8.

For best results, use all ingredients in exact amounts given.