Credit this recipe to the Surreal Gourmet, a much better cook than me. He can poach fish in the dishwasher. This recipe, like most recipes, is best if not followed exactly. Serves 6

list of stuff:
1 tbs olive oil
1.5 lbs shrimp, shelled, save shells for stock
2 bay leaves
2 celery stalks, leaves used for stock
1 leek diced, top third saved for stock
1 medium onion, chopped
2 tsp fresh thyme
.25 c. (half a stick) butter
5 garlic cloves minced (hah! only 5 cloves)
1 yellow bell pepper, choppped
.25 tsp black pepper
.25 tsp cayenne pepper
1 tsp celery salt
6 medium tomatoes, crushed
1 12 oz bottle of dark beer
1 tsp Worcestershire sauce
2 tsp. Tabasco sauce
2 tsp lemon juice

make the stock:Heat oil in stock or soup pot. Add shells, stirring until they turn pink. This is really odd to watch. Add 4 cups of water, bay leaves, celery and leek tops, half the thyme and a quarter of the onion. Bring to a boil, reduce heat to medium low, and simmer for 40 minutes, uncovered. Strain. Should result in 1 cup of shrimp stock.

Make Dinner: Melt butter in a big pot. Add onion, leek, celery, garlic and bell pepper. Cook over medium heat, stirring, for 10 minutes. Add all the spices except Worsteshire, Tabasco and lemon juice. Cook 1 minute. Add tomatoes, beer (it'll be foamy, pour slowly), worstecheer and Tabasco. Stir. Add shrimp stock. Stir. Bring to a boil, then simmer, uncovered, 30 minutes. Taste the sauce. Add more tabasco if not spicy enough, or more Wortecsheer if it isn't tangy enough. Add shrimp and stir for 3 minutes or until pink throughout. Shrimp cook fast! Don't overcook them! Stir in lemon juice and serve with rice and good bread.

The Surreal Gourmet recommends a nice Chenin Blanc with this recipe. I usually have the remaining beer and iced tea.