Shrimp Etouffee - cooking recipe

Ingredients

1/4 c. vegetable oil
3 c. chopped green onion or same volume measure as the shrimp
1 c. chopped bell pepper
1/4 c. flour
red pepper
2 to 3 lb. shrimp, peeled

Preparation

Saute onion and bell pepper in oil to make a roux.
Add flour when vegetables are done.
Peel shrimp.
Boil shells in water to make fish stock.
Remove shells from water.
Add shrimp stock to sauteed vegetables.
Add shrimp.
Cook until pink.
Serve over hot rice.