2 lbs. med.-lg. shrimp (de-headed and deveined) best if fresh
3 (15 oz.) cans tomato sauce
1 1/2 (6 oz.) cans tomato paste
1/2 c. flour
1 clove garlic finely chopped
1 head scallions, med. chopped
1 (12 oz.) can mushrooms, med. chopped
1 sm. white onion, med. chopped
3 tsp. ground black pepper
3 tsp. salt
Tabasco or Louisiana Hot Sauce to taste (optional)
1 tbsp. cayenne pepper
2 tbsp. vegetable oil

Combine oil, tomato sauce, tomato paste, garlic, scallions, mushrooms, white onions, black pepper, salt and cayenne pepper.

Mix flour with warm water until dissolved, then add other ingredients. Let cook over medium heat in large stew pot. Maintain a stew-like consistency by adding a flour/water mixture. Color should be orange/red. Stir often to mix ingredients and to keep from sticking to bottom of pot. Best if kept covered while cooking.

When onions are tender, add shrimp. Let simmer over low heat until shrimp are done, approximately 20 minutes. Serve over rice along with favorite side dishes. Makes approximately 10-12 servings.

Can substitute catfish steaks or any other seafood for shrimp. Refrigerate unused portion to keep shrimp from spoiling. Leftovers are even better than when originally cooked. This dish can be as spicy as desired by adjusting amounts of onions or peppers.