Instructions: Saute the shrimp in butter for 2-3 minutes; remove shrimp. To the butter, add the flour; stir over medium heat until lightly browned. Add the onions, celery, green bell pepper and garlic. Saute the vegetables until they begin to turn transparent. Add the stock, tomato sauce, thyme, bay leaves, basil, brown sugar, lemon slices, salt and pepper. Simmer for about 15 minutes. Add green onions, parsley, and shrimp the last 5 minutes of cooking. Serve over rice (cooked according to the directions on the package).

Serves 8 people.

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