Louisiana Shrimp Creole

Louisiana Shrimp Creole 1 or more sticks butter 8 tbsp. flour 1 c. chopped parsley 1 doz. green onions, chopped 1 green pepper, chopped 8-9 cloves garlic, chopped 4 lb. or more shrimp 1/2 stalk celery, chopped 2 med. onions, chopped 6 c. water 3 cans tomato paste 1 tsp. sugar 2 tbsp. salt 1/4 cup apple cider vinegar Cook butter and flour until browned; add vegetables. Saute 10-15 minutes. Add water and remaining ingredients except vinegar and shrimp. Simmer 30 minutes. Add vinegar and simmer 1 hour and 30 minutes. Add shrimp and bring to a boil and simmer 20 minutes. The key is to not overcook your shrimp. Let them slowly simmer in the sauce until just cooked through. Serve over hot rice.