Shrimp Sauce Piquante from The Justin Wilson Gourmet and Gourmand Cookbook by Justin Wilson

Ingredients

• 4 lbs. jumbo shrimp, peeled
• 2 cups onions, chopped
• 1 cup green onions, chopped
• 1 cup parsley, chopped
• Water (enough to make thick gravy)
• ¾ cup bell pepper, chopped
• ½ cup celery, chopped
• 4 8-oz. cans tomato sauce
• 1 tsp. garlic, chopped
• 1 lemon, chopped fine
• 1 cup plain flour
• ½ cup olive oil or bacon drippings
• 2 cups dry white wine
• Red cayenne pepper or Louisiana hot sauce
• 6 drops Peychaud’s bitters
• Lea & Perrins Worcestershire sauce, to taste