Shrimp Etouffe(serves 4)

1 lb Shrimp, peeled and deveined
1 cup Onion, chopped
1 cup Celery, chopped
1/2 cup Green Pepper, chopped
1/2 cup Tomato, chopped
1/2 cup Scallions, sliced
1/2 stick Butter
1 cup Shrimp Stock (see recipe below)
1 Tbsp. Garlic, minced
2-3 Bay Leaves
1 1/2 tsp. Thyme
2 Tbsp. Parsley, chopped
1 Tbsp. Worcestershire Sauce
1 tsp. Cayenne Pepper
2 Tbsp. Flour
Salt and Pepper to taste

In a large pot with a tight fitting lid, melt the butter. Sauté the onion, pepper and celery until the onion is opaque. Add the shrimp, garlic, scallions, tomatoes and sauté for 1 minute. Whisk the flour and the stock until smooth. Add the rest of the ingredients, cover and simmer over low heat for 20 minutes. Adjust seasonings and serve over white rice.