½ C unsalted butter
1 C sweet onion, chopped
½ C green pepper, chopped
½ C celery, chopped
1 clove garlic, minced
½ C water
1 Tblspn flour
2 tsp tomato paste
1 Tblspn Worcestershire sauce
1 lb 16/20 shrimp, cleaned, deveined and split
1 tsp kosher salt
½ tsp coarse ground pepper
1 tsp red pepper hot sauce
In a dutch oven or small stock pot melt butter. Saute onion, green pepper, celery and garlic.
Mix flour and water and add to sautÃ© with tomato paste and Worcestershire sauce. Simmer for 15 minutes.
Add shrimp, salt and pepper and simmer for 15 minutes more.
Add pepper sauce and cook 5 more minutes.
Serve as a sauce with Cajun Tilapia and brown rice.