1 1/2 tb Shortening
2    Bell peppers; chopped
2    Onions; chopped
1    Rib celery; chopped
1    Clove garlic; chopped
2 lb Shrimp; cleaned
2 tb Tomato paste
Salt & pepper to taste

Saut‚ onion, celery, bell pepper and garlic in shortening until tender.
Peel shrimp; toss into vegetable mixture and cook slowly until pink. Add
tomato paste; season to taste and cover. Simmer about 10 minutes, adding a
little water if necessary. Heap over cooked rice.