3 T. all-purpose flour

2 C. chopped stewed tomatoes

1/8 C. tomato sauce

6 T. minced onion

6 T. chopped green bell pepper

1 1/2 T. chopped fresh parsley

1 clove crushed garlic

1 1/2 C. hot water

2 tsp. salt

1/4 tsp. ground black pepper

7 oz. frozen, peeled and deveined shrimp

 

Melt bacon fat in a large skillet over medium heat. Stir in the flour and cook until browned, stirring constantly to make a brown roux. Stir tomatoes, tomato sauce, minced onion, green pepper, parsley, garlic, water, salt and pepper into the roux. Bring sauce to a boil, then reduce heat to medium-low, and simmer for 20 minutes. Add shrimp to mixture and cook until the shrimp turn pink, and have turned opaque in the center.

 

 

Yield:

Calories:

Fat:

Fiber: