Shrimp Etouffee Serves

• 4 ounces butter, unsalted
• 2 each onions chopped
• 1 each celery stalks finely chopped
• 3 each garlic cloves minced
• 1 1/2 teaspoon jalapeno pepper minced
• 2 tablespoons flour, all-purpose
• 14 ounces tomatoes, canned peeled plum tomatoes chopped, juices reserved
• 1 tablespoon paprika sweet
• 1 x black pepper freshly ground
• 1/2 teaspoon salt
• 1 x cayenne pepper
• 2 pounds shrimp medium sized, shelled, deveined
• 4 each scallions, spring or green onions chopped
• 1/2 cup parsley leaves chopped
• 1 x rice white rice, cooked, for serving

1. In a heavy nonreactive 14 inch skillet, melt the butter.
2. Add the onions and celery and cook over moderate heat until translucent, about 5 minutes.
3. Add the garlic and jalapeno and cook for 2 minutes.
4. Add the flour and cook, stirring constantly, for 5 minutes.
5. Stir in the tomatoes and their juice, the paprika, salt, black pepper and cayenne.
6. Bring to a simmer, cover and cook for 5 minutes.
7. Add the shrimp and stir until they curl and turn pink, 2 to 3 minutes.
8. Stir in the scallions and parsley and serve over rice.

butter, onions, celery, garlic, jalapeno pepper, flour, tomatoes, paprika sweet, black pepper, salt, cayenne pepper, shrimp, scallions, parsley, rice white rice

Taken from recipeland.com/recipe/v/shrimp-etouffee-serves-1199 (may not work)