2 lb. shrimp, without shells
2 sticks butter
1 onion, chopped fine
1 can (8 oz.) tomato sauce
2 cans (8 oz.) water
1/2 c. green onions, chopped fine
1/4 c. parsley, chopped
2 cloves garlic, crushed
1 bay leaf or dash of ground
1 tsp. salt
1/2 tsp. cayenne or red pepper
1 tsp. sugar
1 tsp. McCormick's seafood seasoning
3 slices lemon
2 hard cooked eggs
Parsley
Rice

Saute shrimp in butter over medium heat. Remove the shrimp and saute the onion until soft. Blend in 1 1/2 tablespoons corn starch. Mix with small amount of water. Add the tomato sauce, water and cook until you have a smooth sauce for about 10 to 15 minutes.

Add the green onions, parsley, garlic, bay leaf, salt, pepper, sugar and seafood seasoning. Simmer for about 10 minutes stirring constantly. Now add the lemon slices, shrimp and cover. Let this simmer for 20 minutes or until time to serve. Remove lemon slices and serve over hot rice. Garnish with eggs and a little fresh parsley. Serves 8.

Crawfish can be substituted for shrimp.