CAJUN SHRIMP

CAJUN SHRIMP 3 Tbsp butter 1/4 cup chopped onion 1 large clove garlic, minced 1 red or green bell pepper, diced 1 rib celery, thinly sliced 1-2 Tbsp flour 1 1/2-2 cups half-and-half 2 drops Tabasco sauce, or to taste 1/2 tsp salt 1/4 tsp coarsely ground black pepper 1 Tbsp Zatarain’s parsley flakes 1 lb shrimp, peeled & deveined Melt butter in a large skillet and sauté onion, garlic, bell pepper, and celery until tender. Add flour and mix thoroughly. Add half-and-half, Tabasco, salt, pepper, celery seed and parsley. Simmer over low heat, stirring occasionally, for 30 minutes. Add shrimp and cook until shrimp are pink, about 8 to 10 minutes.