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In a medium size pan. saute the onion, bell pepper and celery in the butter until they are tender or clear. Add the flour, and stir until it the roux has a blond color. Add the tomato paste, mix well. Add salt, pepper, 1 cup of water, and shrimp. Simmer for for about 10 minutes. Adjust consistency with the remaining 1/2 cup of water if necessary.
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