1 1/2 lbs. peeled & deveined shrimp 1 cup chopped onions 1/2 cup chopped bell pepper 4 cloves garlic, minced 1 stick butter 1 small can tomato sauce 1 6 oz. can tomato paste 1 teasp. sugar 1 cup mixed green onion tops & chopped parsley 1 cup chopped celery 3 cups water salt, pepper, cayenne pepper(optional), & seafood seasoning to taste I use old bay; Paul Prudhomme's seafood magic; and Tony Chachere's creole seasoning - I use them all - I cook to taste.

Split shrimp & season with salt, pepper & Cayenne. Set aside. Heat butter in heavy skillet; cook onions & celery until onions are wilted. Add tomato paste & fry 5 minutes stirring constantly. Add tomato sauce and 2 cups of water - low simmer 40 minutes until oil comes to top; stirring occasionally; on low - simmer temp. Use more water if sauce gets too thick. Add bell pepper, garlic, sugar, salt, black pepper & cayenne - cook 30 minutes. Add shrimp the last 15-20 minutes. Stir in green onion & parsley last - can be served over cooked rice - we prefer eating this over spaghetti. - Very good!! This cookbook is from Don's Seafood Restaurant in LaFayette, LA I have used it so much & it is so old - the pages are turning brownish color along with food stains on the book! Enjoy !