Shrimp Etouffee(A-Too-Fay)

• 1 lb. fresh or frozen raw shrimp, peeled
• 1/4 c. butter
• 2 Tbsp. flour
• 1/2 c. chopped onions
• 1/2 c. chopped green peppers
• 1/2 c. sliced celery
• 1 clove garlic, chopped fine
• 1 c. water
• 2 Tbsp. fresh parsley, chopped
• 2 tsp. lemon juice
• 1/2 tsp. salt
• 1/4 tsp. pepper
• 1/8 tsp. hot sauce (more to taste)
• hot cooked rice

1. Make a shallow cut down shrimp; wash out vein.
2. Heat butter in medium saucepan over low heat.
3. Stir in flour; cook, stirring constantly, until lightly browned, about 5 minutes.
4. Stir in onions, green peppers, celery and garlic.
5. Cook until crisp-tender, about 5 minutes.
6. Stir in remaining ingredients, except rice.
7. Heat to boiling; reduce heat and simmer, uncovered, until shrimp are pink.
8. Serve over hot rice.
9. Makes 4 servings.

shrimp, butter, flour, onions, green peppers, celery, clove garlic, water, fresh parsley, lemon juice, salt, pepper, hot sauce, rice

Taken from www.cookbooks.com/Recipe-Details.aspx?id=777290 (may not work)