Louisiana Shrimp Creole

1 stick 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.