Ann'S Etouffee

• 2 lb. shrimp, peeled
• 1/3 c. vegetable oil
• 1/2 c. flour
• 1/2 onion, finely chopped
• 3 garlic cloves, finely chopped
• 1/4 c. green bell pepper, chopped
• 1/4 c. carrot, coarsely chopped
• 1/4 c. fresh parsley, chopped
• 2 celery ribs, chopped
• 1 can beer
• 1 can shrimp soup (condensed)
• 4 c. shrimp broth
• 3 bay leaves
• 1/2 tsp. Lea & Perrins
• Creole seasoning

1. Peel shrimp; place shrimp shells into 2-quart pan.
2. Add 4 1/2 cups water.
3. Add chopped carrots, onion, bell pepper, celery, parsley, bay leaves and salt and pepper.
4. Bring to a boil and simmer about 25 minutes.
5. Strain and put broth aside and save the broth.

shrimp, vegetable oil, flour, onion, garlic, green bell pepper, carrot, fresh parsley, celery, beer, shrimp soup, shrimp broth, bay leaves, perrins, seasoning

Taken from www.cookbooks.com/Recipe-Details.aspx?id=100950 (may not work)