This is a recipe that Mama prepared for us that had an unusual ingredient (pancake mix), used to make a roux, which is used in the base for the sauce. Although Mama is no longer with us, I think of her each time I prepare this dish! Several years ago I was fortunate to be chosen to cook with a famous local chef, and be a part of his television cooking series that featured this special recipe. 20 of my friends and family were invited to be a part of the event, and the dish was enjoyed by everyone.
In a 2 gallon stock pot, heat oil over medium high heat.
Add pancake mix and stir constantly until dark brown roux is achieved.
Add onions, bell pepper; Saute 3 to 5 minutes or until wilted, adding garlic last.
Add Rotel and tomato paste, blending well into the roux mixture.
Add Worcestershire and water; blend well to create a slightly thickened sauce.
Bring to a rolling boil and reduce to simmer and add a quarter of shrimp. Bring back to medium low and cook for 30-45 minutes, stir occasionally.
Add green onions, parsley and the remaining shrimp. Cook 15-20 minutes longer or until until sauce is to desired thickness and shrimp are cooked to your taste. Season with salt, pepper and celery salt to taste.
Serve over spaghetti that has been cooked to desired doneness. Serve with your favorite type of garlic or cheese bread and ENJOY!