2 1/2 lb. raw, unpeeled shrimp
1 1/2 tbsp. bacon grease
1 1/2 tbsp. flour
1/2 c. finely chopped onion
1/3 c. finely chopped green pepper
1/4 c. finely chopped celery
1 (16 oz.) can tomatoes (chopped)
1 (16 oz.) Hunt's Special tomato sauce
1 clove garlic
3 dashes Tabasco
2 tbsp. Worcestershire sauce
2 tsp. salt
2 tsp. sugar
1/4 tsp. pepper
2 tbsp. chopped parsley
3/4 c. chopped green onion
2 c. steamed rice

Peel and devein shrimp (frozen, cleaned, and peeled shrimp may be substituted).

In a large pot, heat grease and add flour, stirring constantly until roux is golden brown. Add onion, green pepper, and celery. Cook until tender. Pour in tomatoes with juice, tomato sauce, and blend well. Add garlic, Tabasco, Worcestershire sauce, sugar, salt, and pepper. Simmer 30 minutes.

Add shrimp, parsley and green onion. Cook 15 minutes longer. Serve over steamed rice.