Shrimp South Louisiana - cooking recipe

Ingredients

2 lb. raw shrimp (unpeeled and headless)
5 Tbsp. shortening
1 large onion, chopped
1/4 c. green pepper, chopped
1/2 celery, chopped
1 (10 oz.) can Ro-Tel tomatoes with green chilies
cooked rice
salt and pepper to taste
1/4 c. flour
6 green onions, chopped (including tops)
1 small clove garlic, minced
1 (8 oz.) can tomato sauce
1 Tbsp. Worcestershire sauce

Preparation

Wash and peel raw shrimp; set aside.
Make a roux by heating shortening in a deep skillet.
Add flour and cook on medium heat until dark brown, stirring constantly.
Add chopped onions, pepper, celery and garlic.
Add Ro-Tel tomatoes and green chilies and tomato sauce.
Season with salt and pepper and Worcestershire sauce.
Let simmer, covered, for 30 minutes.
Bring to boiling point.
Add shrimp and cook 20 minutes.
Serve over rice.