shrimp 'augratin for pasta or for dip

• 2 lb cleaned raw shrimp
• 2 tbsp louisiana seasoning salt
• 1/4 cup butter
• 1/2 large onion
• 1/4 medium red bell pepper
• 2 clove garlic - minced
• 1 small celery diced
• 1/4 medium green bell pepper diced
• 1/4 cup flour
• 1 can evaporated milk
• 2 cup shredded cheese

1. pour Louisiana seasoning all over the raw shrimp and coat well
2. heat skillet to medium
3. put butter in pot and get it hot then add onion, both Bell peppers, garlic, and celery
4. cook til onion is translucent
5. put in shrimp and cook til all the shrimp turn pink
6. now add flour and cook on a medium to low heat for about 5 minutes stirring continuously
7. pour in the can of evaporated milk and the cheese
8. you can add more milk or a little water if this is to thick
9. let it simmer on low heat for about 20 minutes
10. while that simmers you can boil some angel hair pasta to pour your 'augratin over
11. if you wanted to use this as an appetizer
12. instead of pasta - pour your prepared 'augratin into a baking dish then pour bread crumbs on top with some more cheese on top of that.
13. place this in a preheated 400F oven for about 20 minutes
14. you can the place little toast or crackers on the side of your dish for spreading the dip on, I would suggest chopping larger shrimp up if you do this

shrimp, salt, butter, onion, red bell pepper, clove garlic, celery, green bell pepper, flour, milk, shredded cheese

Taken from cookpad.com/us/recipes/335241-shrimp-augratin-for-pasta-or-for-dip (may not work)