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1. Cook celery and onion in butter 6-7 minutes until limp. 2. Add flour and spices, stir and cook covered, 1 minute. 3. Dissolve bouillion in water, gradually add to mixture, stirring to make smooth. Cover and cook 6 minutes, stirring occasiionally. 4. Stir in shrimp, sherry & lemon juice, heat 2-3 minutes. 5. Serve over hot rice, top with desired condiments.
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