2 lbs. shrimp, peeled raw
3 tbsp. flour
3 tbsp. oil
Salt to taste
1 clove garlic, minced
2 onions, chopped fine
Parsley, celery and onion tops, chopped fine
Powdered red pepper

Into oil, put flour, brown until dark golden brown; add onions and garlic. Cook until onions and garlic are soft and clear. Add shrimp, seasoning and stir well. Usually no water is needed as the shrimp throws off enough water while cooking.

When stew is done, about 20 minutes, add 2 cups of cooked rice; stir gently, but well. Add parsley, celery and onion tops. Serve hot.