Shrimp South Louisiana - cooking recipe

Ingredients

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

Preparation

Wash and peel shrimp.
Make roux by heating shortening in a deep skillet.
Add flour and cook on medium heat until dark brown, stirring constantly.
Add chopped vegetables, Ro-Tel tomatoes and tomato sauce.
Season with salt, pepper and Worcestershire sauce. Let simmer, covered, 30 minutes.
Through cooking times, stir occasionally.
Bring to boiling point; add shrimp.
Cook 20 minutes.
Serve over rice.