Serves:

Ingredients:

3 lb Med size shrimp in shell
3 (8 oz) bottles clam broth
1 Lg. onion, diced
2 Stalks celery, diced
1/2 c Butter
1/4 c Very finely minced onion
1/4 c Finely minced fresh parsley
1 Bay leaf
3 tb Chili powder
1 1/2 ts Paprika
1 ts Cumin
1/2 ts Oregano
1/3 c Flour

Method:

Salt, freshly ground black pepper Pour clam broth and 3 cups water into a large saucepan or pot.
Add shrimps, diced onion, celery and 1 tsp.
salt.
Slowly bring to a boil.
When liquid boils, remove pan from flame.
Let shrimps remain in pan 10 minutes.
With a slotted spoon or skimmer, lift shrimps from pan, leaving vegetables and liquid.
As soon as shrimps are cool enough to handle, peel them and remove back veins.
Return shrimp shells to pan and simmer until stock is reduced to approximately 3 cups.
Strain stock; if necessary, add water to make 3 cups liquid.
In another saucepan, melt butter and saute minced onion, garlic, parsley and bay leaf until onion is yellow.
Stir in chili powder, paprika, cumin and oregano; stir in flour.
Slowly add strained shrimp stock.
Bring to a boil; reduce flame and simmer 10 minutes.
Season with salt and a generous dash of black pepper.
Add shrimps and simmer until they are heated through.
Serve with rice.
Serves 6 From: Barbara McNab New Jersey Quarter Horse Association Champion Recipes Shared By: Pat Stockett