The Homestead Shrimp Creole Fricassee

• 1/4 cup shortening
• 1/4 cup plus 2 tablespoons all-purpose flour
• 3 tablespoons chopped onion
• 3 tablespoons chopped green pepper
• 1 1/2 tablespoons chopped celery
• 3 (8-ounce) bottles clam juice
• 1 1/2 cups chopped, peeled tomatoes
• 3 pounds medium shrimp, peeled and deveined
• 1 cup sauterne
• Salt and pepper to taste
• 3/4 teaspoon minced garlic
• 1 sprig thyme
• 3 tablespoons chopped fresh parsley
• 3 bay leaves

1. Melt shortening in a large saucepan over medium heat; add flour, and stir until smooth. Cook, stirring constantly, 10 minutes or until roux is the color of a copper penny. Stir in onion, green pepper, and celery; cook until tender.
2. Add clam juice to vegetable mixture and cook, stirring constantly, until thickened and bubbly. Stir in tomatoes, shrimp, wine, and seasonings; cook 20 minutes over low heat. Remove and discard bay leaves.
3. Spoon mixture over Rice Mold to serve.

shortening, flour, onion, green pepper, celery, clam juice, tomatoes, shrimp, sauterne, salt, garlic, thyme, parsley, bay leaves

Taken from www.myrecipes.com/recipe/homestead-shrimp-creole-fricassee (may not work)