Lite Shrimp Etouffee

• 2 lb. shrimp, peeled
• 1 c. chopped onion
• 3 shallots, chopped
• 1/2 c. chopped celery
• 1/2 c. chopped bell pepper
• 1 Tbsp. chopped garlic
• olive oil
• flour
• 3 c. water
• 1/8 tsp. cayenne pepper
• 1/8 tsp. salt
• 1/4 tsp. black pepper
• 1 1/4 tsp. browning sauce
• lemon juice
• 3/4 tsp. tarragon leaves
• bouillon

1. Saute vegetables and herbs in olive oil until onion is clear. Brown flour (see roux recipe) and add to vegetables.
2. Slowly add water, mixing well, until thoroughly combined.
3. Add remaining ingredients, except shrimp, and simmer for 15 minutes.
4. Add shrimp and cook until they turn pink.
5. Adjust seasoning if necessary. Serve with rice.

shrimp, onion, shallots, celery, bell pepper, garlic, olive oil, flour, water, cayenne pepper, salt, black pepper, browning sauce, lemon juice, tarragon leaves, bouillon

Taken from www.cookbooks.com/Recipe-Details.aspx?id=644154 (may not work)