1 lb. shrimp, peeled
1/4 lb. butter
1 sm. onion
1 celery stalk, chopped
1/4 bell pepper, chopped
1/2 bunch green onions, chopped
1 (10 oz.) can tomatoes and green chilies
1 tbsp. flour

Melt butter; saute onions, celery, pepper, and green onions (reserving 1/4 cup green onions for garnish) until tender. Add flour and cook 10 minutes, stirring. Vegetables will get very brown. Puree tomatoes and chilies in blender. Add to vegetables and cook 10 minutes more. Thicken with cornstarch as needed. Add shrimp and cook until done (about 3 minutes). Serve over rice.