Heat Crisco® Oil in large saucepan on medium heat.
Add onion and green pepper.
Cook and stir 5 minutes.
Stir in parsley, water and bouillon cubes.
Bring to a boil.
Reduce heat to low.
Simmer 10 minutes, stirring after 5 minutes.
Simmer 2 to 3 minutes or until shrimp turn pink.
Ladle over rice in soup bowls.