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- 4 tablespoons butter
- 4 tablespoons flour
- 1 cup onion, diced
- 1/2 cup celery, diced
- 1/2 cup bell pepper, diced
- 4 cloves garlic
- 1 teaspoon thyme, chopped
- 2 cups shrimp stock
- 1 cup tomato, diced
- 1 tablespoon creole seasoning
- 1 tablespoon Worcestershire sauce
- 1 pound shrimp shelled and deviened
- hot sauce to taste
- salt and pepper to taste
- 2 tablespoons butter
- 2 tablespoons lemon juice (~1/2 lemon)
- 1/2 cup green onions, sliced
- 1/4 cup parsley, chopped
Directions:View on Closet Cooking
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