Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4      tablespoons   salad oil -- divided
   2      tablespoons   flour
   1 1/2  pounds        uncooked shrimp -- , peeled and
                        -- deveined
   1      bunch         collard greens -- torn
   1      package       frozen cut okra -- (10 ounces)
   2                    onions -- chopped
   1      can           tomatoes -- (16 ounces)
                        undrained
   1 1/4  quarts        water
   3      cloves        garlic -- crushed
   1                    bay leaf
   1      dash          red pepper sauce
   1      teaspoon      salt

Preparation:

In small skillet make a roux of 2 tablespoons oil and flour. Add shrimp and cook until pink is gone, stirring constantly. Set aside. In 4-quart saucepot, cook collard greens, okra and onions in remaining 2 tablespoons oil. Add tomatoes, water, garlic, red pepper sauce, bay leaf and salt. Stir. Add shrimp and roux. Cover and cook slowly for the remaining time. Let simmer until ready to serve. Approximately 22 minutes.