3 pounds medium uncooked shrimp, peeled and deveined
3 tablespoons flour
6 tablespoons, butter
1 cup chopped onion
6 green onions, chopped
1/2 cup celery stalk, finely chopped
1/2 cup bell peppers, finely chopped
2 cups water
1/4 cup parsley, chopped
1 clove garlic, minced
1 teaspoon red pepper flakes
1. Peel and devein 3 pounds of medium-large shrimp and set aside.
2. Heat a saucepan with tight fitting lid over medium-high heat.
Melt butter then stir in flour. Cook, stirring constantly until butter
and flour mixture is a rich brown color. Remove from heat source.
3. In a separate saucepan over medium heat, cook and stir
onions, celery, bell peppers and garlic until tender,
about 5 to 10 minutes. Transfer cooked vegetables to saucepan
containing flour mixture. Mix well.
4. Next add parsley, red pepper, shrimp and water to the saucepan
with tight fitting lid. Mix well then cover with lid and simmer or cook
mixture slowly over low heat for 20-30 minutes.
Serve your shrimp etouffee over hot steamed rice and enjoy.