Shrimp Etouffee


2 lb. Louisiana shrimp and peelings
3 cups water
2 tbsp. butter
2 cups chopped onions
4 cloves garlic, minced
1 cup chopped green onions
3 tbsp. cornstarch
1/3 cup chopped parsley
3/4 tsp. salt
1/4 tsp. pepper


Clean shrimp and set aside. Put heads and peelings in a medium saucepan, add 3 cups water and bring to a boil. Cover, reduce heat. Simmer 30 minutes.

In skillet, melt butter. Add onions and garlic. Cook until tender. Add shrimp stock (reserve 1/2 cup) and bring to a boil. Add green onions and shrimp. Stirring occasionally, cook 5 to 7 minutes.

Combine cornstarch and 1/2 cup stock. Stir into shrimp. Bring to a boil. Boil 2 minutes. Stir constantly. Add parsley, salt and pepper. Stir well.

Serve over rice.