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Creole Shrimp Stew

1/3 cup bacon, chopped
1/3 cup all-purpose flour
4 celery ribs, chopped
1 onion, chopped
1 green bell pepper, seeded and chopped
6 green onions, chopped
1 cup tomato paste
5 cups water
2 tablespoons lemon juice
1 tablespoon granulated sugar
1 teaspoon cayenne pepper
2 pounds shrimp, shelled and deveined
1/4 cup chopped flat-leaf parsley

1. Cook chopped bacon in a large, heavy pan over medium heat until crisp.
2. Blend in flour and cook until brown.
3. Add chopped celery ribs, chopped onion, chopped green bell pepper, and chopped green onions. Cook, stirring, until soft, about 10 minutes.
4. Blend in tomato paste, water, lemon juice, sugar, and cayenne pepper. Bring to a boil, reduce the heat, cover and simmer very slowly, stirring frequently, until the sauce thickens, about 10 minutes.
5. Add shelled, deveined shrimp and chopped parsley. Continue to cook over low heat, just until the shrimp turn pink, about 5 minutes.

Makes 4 servings.

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