Mexene Shrimp

• 1 12 lbs shrimp (peeled and deveined)
• 4 tablespoons butter
• 1 small onion, chopped up small
• 4 tablespoons flour
• 1 tablespoon chili powder (Mexene,Gebharts or Adams)
• 2 cups powdered milk (follow directions on box)
• 4 tablespoons catsup
• 1 tablespoon Worcestershire sauce
• 1 pinch garlic powder, to taste
• 1 bay leaf

1. Melt butter and saute onions till clear.
2. Add shrimp and cook till lightly pink.
3. Mix flour and chili powder together, then add to shrimp.
4. cook on low for 15 min till flour is cooked (stir frequently).
5. Gradually add premade powder milk to shrimp and flour, stirring continuosly so there are no lumps in gravy, cook for 10 min on low heat.
6. Add catsup, worcestershire sauce, bayleaf and garlic powder to taste.
7. let cook for 20 min on low heat.
8. Serve over steamed rice.

shrimp, butter, onion, flour, chili powder, powdered milk, catsup, worcestershire sauce, garlic, bay leaf

Taken from www.food.com/recipe/mexene-shrimp-289005 (may not work)