Shrimp Etouffee 1

Course :	Shrimp
From:	HungryMonster.com
Serves:	4 - 6

Ingredients:

1	stick	butter -- unsalted
2	medium	onions -- chopped
1	medium	celery rib -- finely chopped
3	cloves	garlic
1 1/2	teaspoons	jalapeno pepper -- minced
2	tablespoons	all-purpose flour
14	ounces	italian chopped tomatoes -- juices reserved
1	tablespoon	sweet paprika
1/2	teaspoon	salt
1/2	teaspoon	black pepper -- freshly ground
1	dash	cayenne pepper
2	pounds	medium shrimp -- shelled and deveined
4	medium	scallions -- chopped
1/2	cup	parsley -- chopped
3	cups	rice -- cooked

Preparation:

1. In a heavy nonreactive 14 inch skillet, melt the butter. Add the onions and celery and cook over moderate heat until translucent, about 5 minutes. 2. Add garlic and jalapeño and cook for 2 minutes. Add flour and cook, stirring constantly, for 5 minutes. 3. Stir in tomatoes and their juice, the paprika, salt, black pepper and cayenne. Bring to a simmer, cover and cook for 5 minutes. 4. Add shrimp and stir until they curl and turn pink, 2-3 minutes. Stir in the scallions and parsley and serve over cooked rice.