2 sticks butter (1 c.)
1/2 c. flour
1/2 finely chopped onion
1/2 finely chopped green bell pepper
1/2 c. chopped celery
2 cloves garlic, minced
1 tsp. salt
1/2 tsp. cayenne pepper
1/2 tsp. black pepper
1/2 tsp. thyme
2 c. fish stock
2 lb. medium-size raw shrimp, peeled and deveined
1 c. chopped green onions with tops
3 tbsp. sherry wine
Hot cooked rice

Make a roux of 1 stick of butter and the flour, cooking over low heat until flour is brown, stirring constantly, about 20 minutes. Add the chopped vegetables and seasonings; cook until vegetables are softened, stirring constantly. Gradually stir in stock and let simmer 15 minutes or until thickened. Add shrimp, green onions, remaining butter, and sherry; bring to a simmer. Simmer for about 5 minutes, cover, remove from heat and let sit for 15 minutes. Serve over hot cooked rice.