Shrimp Fricassee

• 1 lb. raw shrimp, cleaned and deveined
• 2 c. water
• 1 Tbsp. crab boil mix
• 3 or 4 lemon slices
• 1/2 c. flour
• 1/3 c. salad oil
• 2/3 c. shrimp stock
• 1 c. onion, chopped
• 3 cloves garlic, minced
• 1/8 tsp. thyme
• 1/8 tsp. cayenne
• 1/2 tsp. black pepper
• 1 tsp. salt
• 1/4 tsp. sugar
• 1 Tbsp. parsley, minced

1. Simmer the crab boil mix, water and lemon slices for 15 minutes.
2. Add shrimp; bring to a boil and simmer 5 minutes. Drain and save the liquid.
3. Peel.
4. Save lemon slices.
5. Make a roux in an iron skillet of the flour and oil.
6. Stir over medium heat until dark brown.
7. Add shrimp stock, onion, garlic, thyme, cayenne, black pepper, salt and sugar to the roux and cook slowly, stirring frequently, until onion is very soft.
8. If too thick, add a little of the remaining shrimp stock.
9. Stir in peeled shrimp and heat.
10. Mix in parsley or onion tops and heat.
11. Serve with steamed rice or very fresh soft white bread.
12. Serves 4.

shrimp, water, crab boil, lemon slices, flour, salad oil, shrimp stock, onion, garlic, thyme, cayenne, black pepper, salt, sugar, parsley

Taken from www.cookbooks.com/Recipe-Details.aspx?id=724370 (may not work)