6 tbsp. butter
1 c. onions
6 green onion tops, chopped
3 lbs. peeled, deveined shrimp
1 can tomato sauce
3 tbsp. flour
1/2 c. chopped bell pepper
1 1/2 c. chopped celery
2 c. water
2 tbsp. chopped parsley
2 tsp. sugar

In skillet, melt butter. Stir in flour, cook slowly, stirring until brown. Add vegetables and cook until tender. Stir in water, tomato sauce, parsley, seasonings and shrimp. Simmer uncovered 20 minutes or until shrimp are done. Serve over hot rice.