Heat shortening; add flour and let it cook slowly
until golden brown, stirring constantly.
Add onions, pepper, garlic, and celery.
Cook slowly until transparent,
stirring often; then add tomatoes and
let cook until oil rises to top.
Stir in raw rice, raw shrimp, and 2 1/2 C water.
Cook covered over low heat until rice is tender.
Add more oil and water if mixture appears to be too dry.
Add minced parsley and onion tops. Serve hot.