Shrimp Etouffee

Ingredients:
¼ cup butter

¼ cup flour

¾ cup onion - chopped

1½ cup chicken stock

½ cup white wine

½ tsp tomato paste

1 ( 14.5 ounce) can diced tomatoes, drained

1 Tbsp creole seasoning

1 tsp garlic powder

¼ tsp cayenne pepper

1 Tbsp worcestershire sauce

2 tsp fresh lemon juice

2 tsp Frank’s hot sauce

1 lb shrimp, peeled and deveined

Salt and pepper to taste

Cooked rice for serving

Garnish with chopped green onion

Directions:

In a sauce pan, melt butter over medium heat.

Stir in flour – no lumps - frequently for about 9-10 minutes (do not let burn).

Add onions, cook until tender, frequently stirring.

Pour in chicken stock and white wine, add tomato paste and diced tomatoes

Add creole seasoning, garlic powder, cayenne pepper, worcestershire sauce, lemon juice and hot sauce.

Cook for 10-12 minutes over medium heat and begins to thicken; then add the shrimp and salt and pepper to taste. Cook for another 10 minutes on a lower heat with the lid on.

Serve over rice and garnish with chopped green onion.