1/4 c  Oil
1/4 c  Flour
1 cn (8-oz) tomato sauce
1/4 c  Celery; chopped
1 c  Onion; chopped
3 tb Green onions; chopped
3 tb Parsley; chopped
2 ts Salt
1/2 ts Black pepper
1/4 ts Red pepper
1/4    -(up to)
1/2 c  Sherry wine
1 1/2 lb Peeled shrimp; raw
Cooked rice

Make a golden roux by blending flour in hot oil; stir on low heat until
desired color. Add onion, celery; cook until clear, about 10 minutes. Add
tomato sauce and cook 10 minutes more. Add the raw shrimp and green onions;
cook about 10 minutes. Add sherry wine and parsley; cook an additional 10
minutes. If sauce is too thick, add 1/2 cup water after adding the sherry.
Serve over rice.

This recipe was a Tri-Color winner at the Rice Festival.