1 c. flour
1 c. shortening
1/2 of 10 oz. can tomato puree
1 bell pepper, chopped
1 onion, chopped
3 cloves garlic, chopped
1/2 gallon boiling water
3 lbs. cleaned or deheaded shrimp

You need 4 or 5 pounds with the heads, unless you half the recipe.

Make a roux with flour and shortening, or mix together and cook until bubbly. It does not need to be brown. Add onion, bell pepper and garlic. Then add tomato puree, stirring constantly to keep it from sticking. You can put celery too, if you want. Add water after puree is stirred into roux mixture and cook for about 10 minutes or until gravy is boiling and blended together. Add 1 tablespoon salt, 1/4 teaspoon red pepper and 1 teaspoon black pepper. Add shrimp and cook 15 to 20 minutes or until shrimp taste done.