Shrimp Etouffee

• 1 tablespoon olive oil
• 1 cup onion, chopped
• 12 cup bell pepper, chopped
• 14 cup celery, finely chopped
• 1 tablespoon garlic, minced
• 1 tablespoon parsley flakes
• 1 teaspoon salt
• 1 tablespoon cajun seasoning
• 1 lb shrimp (weight of peeled shrimp)
• 3 tablespoons all-purpose flour
• 3 cups shrimp stock, instructions provided in recipe
• 14 cup green onion, finely chopped
• 3 cups cooked rice

1. Peel, clean, butterfly and devein shrimp.
2. Reserve cleaned shrimp in a cool place.
3. Place shrimp peelings in 1 quart of water in a pot and boil for 1 hour.
4. Continue to add water to maintain boiling level.
5. After 1 hour has passed, strain liquid and return to heat to boil.
6. Reduce to 3 cups stock and reserve (It is a good idea to keep the stock hot for adding to the skillet later in the recipe).
7. In a 10" skillet with 2" sides heat oil on high heat until hot and add onion, bell pepper, celery, garlic, parsley, salt and Cajun seasoning.
8. Stir well and saute' on high heat until onion begins to wilt and moisture from the vegetables has evaporated.
9. Add shrimp and stir well.
10. Shrimp will release a lot of liquid.
11. Saute' until shrimp liquid has mostly evaporated.
12. Add flour and stir in well.
13. Slowly add shrimp stock a little at a time, stirring to blend completely before adding more.
14. Stir until completely blended, cover, reduce heat to low, and simmer for 10 minutes.
15. Add green onion and stir well.
16. Serve over cooked rice (1/2 cup of rice per serving).

olive oil, onion, bell pepper, celery, garlic, parsley flakes, salt, cajun seasoning, shrimp, allpurpose, shrimp stock, green onion, rice

Taken from www.food.com/recipe/shrimp-etouffee-321035 (may not work)