Sauce Picante

He answer is always TreeDawg's sauce picant.

Here's mine...

Peel 2lbs medium shrimp. Boil the shells to make about 5 or 6 cups of stock. Strain that. (You can use chicken stock if you want to skip this step or don't have the shells)

Sweat 1 cup of onion, 1/2 cup bell pepper, and 1/2 cup celery, and 3 cloves of crushed garlic... in butter. When the onions are clear, add tablespoon of flour or so to soak up the butter and juices. Continue to cook until it just starts to darken. Salt and pepper a little bit. Shake in a good deal of paprika, mostly for color. Stir well.

Add 1 can of tomato sauce (whatever the little can size is), the stock, and the shrimp. Bring to boil, reduce to simmer and simmer down and add cayenne pepper or hot sauce to taste.

Serve over white rice sprinkled with a little fresh parsley.