1 c. diced or chopped green onion tops
1 c. chopped onion
1 c. celery
1 c. chopped bell pepper
1 stick butter
1 c. flour
1 c. water
1 c. Ro-Tel tomatoes (with chilli peppers)
1 lb. shrimp, peeled and deveined

Sauté green onion tops, onion, celery and bell pepper in the butter until tender. Stir in flour; slowly add water enough to make smooth consistency. Add tomato and simmer 30 minutes. Add shrimp and cook for 5 to 10 minutes. Serve over a bed of rice.