1 lb. fresh or frozen med. raw shrimp in shells
1/4 c. butter
2 tbsp. all-purpose flour
1 med. onion, chopped (about 1/2 c.)
1 sm. green pepper, chopped (about 1/2 c.)
1 med. stalk celery, sliced (about 1/2 c.)
1 clove garlic, chopped
1 c. water
2 tbsp. parsley, fresh
2 tsp. lemon juice
1/2 tsp. salt
1/4 tsp. pepper
1/8-1/4 tsp. red pepper sauce or hot sauce
Hot cooked rice

Peel shrimp (if shrimp are frozen, do not thaw; peel under running cold water). Make a shallow cut lengthwise down back of each shrimp; wash out sand vein.

Heat butter in 3 quart saucepan over medium-low heat until melted. Stir in flour. Cook, stirring constantly, until bubbly and brown, about 6 minutes. Stir in onion, green pepper, celery and garlic. Cook and stir until vegetables are crisp-tender, about 5 minutes. Stir in shrimp, water, parsley, lemon juice, salt, pepper and hot sauce.

Heat to boiling, reduce heat. Simmer uncovered stirring occasionally, until shrimp are pink, about 5 minutes. Serve over rice. Makes 4 servings.