1/3 c. shortening
1/4 c. flour
1 lb. peeled raw shrimp
1 minced garlic clove
2 tbsp. minced parsley or parsley flakes
1 c. water
2 tsp. salt
2 bay leaves
1/2 tsp. cayenne pepper
1 (8 oz.) tomato sauce

Melt shortening in skillet. Add flour. Stir until golden brown on high fire. Lower heat. Add shrimp. Cook until shrimp turn pink (approximately 3 minutes). Add seasonings (garlic, onion, and parsley). Cook approximately 2 minutes. Raise heat. Gradually add water, and then remaining ingredients. Bring to a boil. Simmer covered for 20 to 30 minutes. Serve over rice.