1/3 c. shortening
1/4 c. flour
1 lb. fully peeled, deveined raw shrimp
1 garlic bud, minced
1/2 c. minced onion
2 tbsp. minced parsley
1/2 c. chopped bell pepper
1 c. hot water
2 tsp. salt
2 bay leaves
1/2 tsp. cayenne pepper
1 can (8 oz.) tomato sauce

Melt shortening in heavy skillet over medium high heat. Add flour and stir until it is medium brown in color. Lower heat, add shrimp and cook about 3 minutes or until shrimp is pink. Add garlic, onion, parsley and bell pepper and cook 2 minutes longer. Raise heat; gradually add water, then remaining ingredients. Bring to a boil, then simmer, covered, for 20 to 30 minutes. Serve over rice.