SMOTHERED SHRIMP

3 cans (4 1/2 oz. each) shrimp (or 1 lb. frozen shrimp, cooked)
1 cup finely chopped onion
1/2 cup finely chopped green onions (scallions)
2 to 4 garlic cloves, minced (or to taste)
1/2 cup butter or margarine
2 tablespoons flour
2 1/2 cups water
1 (8 oz.) can tomato sauce
2 bay leaves
1 tablespoon Worcestershire sauce
1/4 teaspoon hot pepper sauce
5 whole allspice, crushed
1 teaspoon salt
1 teaspoon sugar
1/2 teaspoon thyme
1 lemon slice
5 cups cooked rice (for serving)
2 hard -cooked eggs (for serving)

Drain shrimp; rinse and set aside.

Cook onion, scallions and garlic in butter until soft.

Mix in flour. Add water, tomato sauce and all ingredients except shrimp, rice and eggs. Cover; simmer about 10 minutes, stirring occasionally. Uncover; continue cooking over low heat until mixture is reduced by about half.

Add shrimp; heat.

Serve over fluffy rice garnished with sliced eggs.

Makes 4-6 servings
From: Faith's Collection at Recipelink.com
Source: Magazine recipe clipping: Parade magazine, June 6, 1965

Category:  Main Dishes, Fish, Shellfish
Msg Link:  http://www.recipelink.com/msgid/3150561