Creole Shrimp

• 3 (4 1/2 oz.) cans shrimp or 1 lb. frozen shrimp, cooked
• 1 c. finely chopped onion
• 1/2 c. finely chopped green onions
• 2 to 4 cloves garlic, minced
• 1/2 c. butter or margarine
• 2 tsp. flour
• 2 1/2 c. water
• 1 (8 oz.) can tomato sauce
• 2 bay leaves
• 1 Tbsp. Worcestershire sauce
• 1/4 tsp. hot pepper sauce
• 5 whole allspice, crushed
• 1 tsp. salt
• 1 tsp. sugar
• 1/2 tsp. thyme
• 1 lemon slice

1. Drain shrimp; rinse.
2. Cook onions and garlic in butter until soft.
3. Blend in flour; add water, tomato sauce and all ingredients, except shrimp.
4. Cover; simmer about 10 minutes, stirring occasionally.
5. Uncover; continue cooking over low heat until mixture is reduced to about half.
6. Add shrimp; heat.
7. Serve over fluffy rice, garnished with sliced cooked eggs.

shrimp, onion, green onions, garlic, butter, flour, water, tomato sauce, bay leaves, worcestershire sauce, hot pepper sauce, whole allspice, salt, sugar, thyme, lemon slice

Taken from www.cookbooks.com/Recipe-Details.aspx?id=428457 (may not work)