Rock Shrimp Etouffee

This is great served over cooked white rice.
A classic southern style shrimp etouffee dish.

Ingredients
1 cup chopped onions
1/2 cup chopped celery
1/4 cup chopped green pepper
2 tablespoons chopped parsley
1 clove garlic, minced
1/4 cup butter
3 tablespoons all purpose flour
1 cup water
1 pound cooked, peeled, deveined rock shrimp
1 tablespoon lemon juice
1/2 teaspoon salt
1/2 teaspoon cayenne
3 cups cooked hot rice


Directions:
In a 10-inch skillet, cook onions, celery, green pepper,
parsley, and garlic in butter over medium heat for 5 minutes
or until vegetables are tender.
Add flour, stirring constantly.
Add water gradually, stirring until thickened.
Stir in rock shrimp, lemon juice, salt,
and cayenne; heat thoroughly.
Serve over rice.