1 lb. of peeled shrimp (if you cook the shrimp yourself save water it was boiled in to make chicken broth)
1/2 lb. of cocktail shrimp
2 cups of chicken broth
1/2 cup of browned flour
package of brown gravy mix

small portions to taste of:

onion
celery (1 stalk)
green pepper
green onion
Tomatilloes (look like small green tomatoes with green papery leaves covering them), nice and firm cut in medium small pieces
small zucchini
1 carrot
black olives
mushrooms
Garlic
1/2 t. of thyme
1/2 t. of oregano
black pepper
3 bay leaves

8 oz. can of tomato paste
white rice

Boil broth and onions (both kinds) and slow cook vegetables. When carrot is done add every thing but shrimp. Stir in brown flour (add only as much needed to thicken) and 1 package of brown gravy mix. When every thing is done add shrimp. Serve when shrimp is pink on rice.

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