Shrimp Etouffee - cooking recipe

Ingredients

5 medium onions, chopped
1/2 c. celery, chopped
1 stick oleo
1 tsp. tomato paste
2 lb. shrimp, peeled and deveined
4 Tbsp. flour
salt and pepper to taste
cayenne pepper to taste
1 c. shallots
2 Tbsp. parsley, minced

Preparation

Saute onions and celery in oleo over medium heat in a large covered skillet until glazed.
Add tomato paste and blend into the vegetables.
Add shrimp and cook until mixture starts to bubble. Blend in the flour well.
Add salt, pepper, cayenne to taste.
Add shallots and parsley.
Cover and let simmer for 15 minutes.
Serve hot over cooked white rice.