3/4 cup flour, 3/4 cup butter, 1 cup white onion, chopped, 1/2 cup celery, chopped, 1/4 cup red bell pepper, 4 garlic cloves, chopped, 1 (15 oz.) can of stewing tomatoes, 2 T. tomato paste, 2 cups shrimp stock, 1/4 tsp. cayenne, 1 tsp. salt, 1/2 tsp. black pepper, 2 tsp. thyme, 2 tsp. oregano, 1 lemon juice and zest, 1/4 cup dry white wine, 2 bay leaves, crumbled, 1/4 tsp. Worcheshire sauce, 2 1/2 lbs. shrimp shells and heads, peeled and deveined, 3 T. sugar, 1 bunch green onions, sliced, 1/2 cup parsley, chopped
Clean and devein the shrimp. Put the shells and heads in a saucepan. Cover with 3 cups water, onions, garlic, olive oil, black peppercorn, bay leaf carrot, celery, bring to a boil, reduce to a simmer cook for 45 minutes. Add salt and pepper to taste, drain and set aside. In a skillet, make the roux with butter and flour, brown over a low flame, constantly stirring until the roux is the color of peanut butter. Add the onions, celery, bell pepper, and garlic cook until the vegetables are soft. Add the wine, stewing tomatoes, and paste. Combine and simmer for 5-7 minutes. Add 2 cups of shrimp stock, salt, and pepper to taste. Simmer for 12-15-minutes. Add shrimp and sugar, and cook for 7-10- minutes. Serve over steamed rice.