1 1/2 lbs. cleaned shrimp
1 stick butter
2 hard boiled egg yolks
1 tbsp. parsley slips
1 tsp. salt
1 lg. onion
2 tbsp. chopped green onions
1/2 tsp. cayenne pepper

Melt butter in skillet. Chop 1 large onion into this and saute well. Add smashed egg yolks and simmer 15 minutes. Add 2 tablespoons chopped green onion, 1 tablespoon parsley snips, and 1/2 teaspoon cayenne along with 1 teaspoon salt and shrimp. Cook 20 minutes, covered. May have to add 1/2 cup water if it gets too dry while cooking. Serve over rice. This etouffee contains 510 calories per cup; rice is 89 calories per 1/2 cup.