Actually this was my mothers recipe.

2 cups of water
4lbs peeled shrimp
2 cups green onions, finely chopped
1 cup yellow onion, chopped
3 cloves of garlic, minced
1 tablespoon fresh chopped parsely
1 1/2 teaspoon red pepper
1/2 teaspoon black pepper
1 1/2 teaspoon salt
1 cup celery, chopped
1 cup portabella mushrooms, chopped
3 tablespoons flour
3 tablespoons paprika
2 sticks of butter
8 whole eggs

Melt the butter in a large heavy pot (not iron), add onions, garlic, celery and seasonings. Cook over low-med heat until wilted and tender. Stir in the flour, do not brown. Add shrimp and cook 15-20 minutes stirring occasionally. Add water, mushrooms and cook another 30 mins. After this, add another 1/2 cup of water and bring to a SLOW boil, crack eggs into mix, (Do not stir), turn fire to low for another 10-15 minutes and let eggs poach. GENTLY stir a few times scraping the bottom.

Serve over hot cooked rice. Serves 10-8 Texans or 4-2 Coonarses.

Enjoy!

that sounds great might try would be great for these chilly days.thanks for shareing

Question

If I want to make a half a batch would everthing work right with half the quantity of ingredients but cooking the same amount of time?

I don't see why cutting the recipe in 1/2 would make a difference in the outcome...other than I firmly believe you'll regret not having made more originally.

When you say "1 1/2 teaspoons of red pepper" are you referring to cayenne pepper or red pepper flakes?

Cayenne please.

Thibodeaux, how many dem shrip you ate?
Et tou, Fe.

Aagh m'an C'her..Momma says I'ma Vacuum cleaner when it comes to dem shrimp yea..I eat so many they give me da Fritch!