EASY SHRIMP ETOUFFEE

EASY SHRIMP ETOUFFEE 2 tbsp olive oil 3 garlic cloves minced 1 1/2 cups diced onion 1 red bell pepper seeded and diced 1 celery stalk finely chopped 1/4 cup chopped green onions 1/4 cup fresh chopped parsley 3 tbsp butter 3 tbsp flour 2 lbs medium shrimp peeled and deveined 1 tsp cayenne pepper 1 tbsp creole seasoning white rice, for serving Heat the oil in a large skillet or dutch oven over medium heat. Add the garlic and cook for 1 minute. Stir in the onion, pepper and celery. Cook the vegetables for 8-10 minutes or until softened, stirring occasionally. While the vegetables are cooking, make the roux by melting the butter in a small saucepan over low heat. Whisk in the flour and cook until golden brown, approximately 5 minutes. (Be sure to whisk frequently to prevent burning on the bottom.) Add the roux, green onions and parsley to the vegetables and cook for an additional 2-3 minutes. Stir in the shrimp, cayenne pepper and creole seasoning tossing to combine. Cover the skillet and cook for 4-5 minute or until the shrimp is cooked through. Uncover and garnish with additional parsley or chopped green onions. Serve immediately over rice. RECIPE NOTES If you want a thinner gravy, you can add 1/4 cup stock to the mix when you add the roux. Add the stock 1 tablespoon as a time until the desired consistency is achieved.