Shrimp Etouffee - cooking recipe

Ingredients

1 lb. fresh medium raw shrimp
1/4 c. margarine or butter
3 Tbsp. all-purpose flour
1 medium onion, chopped (1/2 c.)
1 small green pepper, chopped (1/2 c.)
1 medium celery stalk, chopped (1/2 c.)
1 clove garlic, finely chopped
1 c. water
2 Tbsp. chopped fresh parsley
2 tsp. lemon juice
1/2 tsp. salt
1/4 tsp. pepper
2 c. hot cooked rice

Preparation

Peel shrimp and devein.
Heat margarine in 3-quart saucepan over medium heat until melted.
Stir in flour.
Cook about 6 minutes, stirring occasionally, until bubbly and brown.
Stir in onion, bell pepper, celery and garlic.
Cook and stir about 5 minutes or until vegetables are crisp-tender.
Stir in shrimp, water, parsley, lemon juice, salt and pepper.
Heat to boiling. Reduce heat.
Simmer, uncovered, about 5 minutes, stirring occasionally, until shrimp are pink.
Serve over rice.
Makes 4 servings.