5 lbs. shrimp, peeled (about 75-80, or more if desired)
1 1/4 sticks butter (sm. amount bacon fat added is nice)
3 med. onions, chopped fine
3/4 c. bell pepper, chopped fine
1 bay leaf
3/4 c. celery & tops, chopped fine
2 tbsp. cornstarch or flour
3 cloves garlic, chopped fine
1 tbsp. parsley, chopped fine
2 c. water (or shrimp stock)

Saute onions well in butter (and bacon fat); add bell peppers, then celery and cook well; add garlic. Then add shrimp; when they turn pink, add cornstarch (or flour) mixed with small amount of water, plus water (and shrimp stock). Cook on low fire about 30 minutes. Serve over steamed rice.

Shrimp stock is made from boiling the shrimp heads and peeling in water with salt, cut up lemon, celery tops and 1/2 onion. Yield: 6 to 8 servings.