Louisiana Shrimp Creole

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1 or more sticks butter

 8 tbsp. flour

 1 c. chopped parsley

 1 doz. green onions, chopped

 1 green pepper, chopped

 8-9 cloves garlic, chopped

 4 lb. or more shrimp

 1/2 stalk celery, chopped

 2 med. onions, chopped

 6 c. water

 3 cans tomato paste

 1 tsp. sugar

 2 tbsp. salt

 1/4 cup apple cider vinegar

 

Cook butter and flour until browned; add vegetables. Saute 10-15 minutes. Add water and remaining ingredients except vinegar and shrimp. Simmer 30 minutes. Add vinegar and simmer 1 hour and 30 minutes. Add shrimp and bring to a boil and simmer 20 minutes. The key is to not overcook your shrimp. Let them slowly simmer in the sauce until just cooked through.Serve over hot rice.

 

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