1 tb Oil
1 tb Flour
1/2 c  Onion; chopped
2 c  Shrimp; boiled, peeled
1    Clove garlic; minced
1 c  Canned tomatoes
1/2 c  Water
3 c  Cooked rice
1    Green pepper; chopped finely
1/2 ts Red pepper
1/4 ts Thyme
1 tb Worcestershire sauce
1/2 c  Romano cheese
2 tb Parsley; chopped

Heat the oil in a heavy pot; blend in flour. Make a roux by stirring
until brown. Add onions to roux; cook until wilted. Add all ingredients
except rice and shrimp. Bring to a boil and cook 5 minutes. Add rice and
shrimp: cook on low fire for 10 minutes, stirring slowly. Pour into a
buttered casserole. Sprinkle top with cheese and parsley Bake in a 350
degree oven for 15 minutes. Serves 8 generously.