Jerry Wayne Odom Jr

• 1 pound fresh shrimp
• 1 teaspoon salt
• 1/4 teaspoon red pepper
• 2 cup of water
• 2 tablespoons cooking oil
• 3 tablespoons all purpose flour
• 1 onion minced
• 1/2 clove garlic minced
• 1/2 can of whole tomatoes chopped
• 1 cup water
• pinch of nutmeg
• 6 boiled eggs halved

Boil shrimp in salted water 5 minutes.   Let cool in broth and drain liquid in to seperate container to keep.    In a heavy pot make roux.   Add onions and garlic and cook 3-4 minutes.   Add tomatoes, water, nutmeg and shrimp broth; cook over medium heat about 15 minutes.   Add shrimp and cook on simmering heat for 1-2 hours.   Salt and pepper again.   Serve over rice and garnish with eggs.