Lite Shrimp Etouffee - cooking recipe

Ingredients

2 lb. shrimp, peeled
1 c. chopped onion
3 shallots, chopped
1/2 c. chopped celery
1/2 c. chopped bell pepper
1 Tbsp. chopped garlic
olive oil
flour
3 c. water
1/8 tsp. cayenne pepper
1/8 tsp. salt
1/4 tsp. black pepper
1 1/4 tsp. browning sauce
lemon juice
3/4 tsp. tarragon leaves
bouillon

Preparation

Saute vegetables and herbs in olive oil until onion is clear. Brown flour (see roux recipe) and add to vegetables.
Slowly add water, mixing well, until thoroughly combined.
Add remaining ingredients, except shrimp, and simmer for 15 minutes.
Add shrimp and cook until they turn pink.
Adjust seasoning if necessary. Serve with rice.