Heat the bacon dripping in a skillet. Add the flour, stirring constantly. Cook until the mixture is a dark golden brown, stirring constantly. Add the onion, green pepper and celery. Cook until the vegetables are tender. Add the tomato sauce and tomatoes and mix well. Add the garlic, Tabasco sauce, Worcestershire sauce, sugar, salt and pepper. Simmer for 30 minutes. Add the parsley and green onions. Summer for 30 minutes. Add the shrimp. Cook for 3 minutes or until the shrimp turn pink. Serve over hot cooked rice.