1 lb. frozen shelled shrimp
1/3 c. butter
1/4 c. flour
1 c. hot water
1/2 c. chopped green onions
4 cloves garlic, minced
1/2 c. chopped parsley
1 1/2 tsp. salt
2 bay leaves
1/2 tsp. crushed thyme
Dash of cayenne
1 can (8 oz.) tomato sauce
1 lemon slice
Hot cooked rice

Thaw shrimp and cut large ones in half. Melt butter; blend in flour and brown, stirring constantly. Gradually add the water and cook, stirring until thick. Add remaining ingredients, except rice; cover and simmer 20 minutes. Remove bay leaves and serve over rice. Serves 6.