6 tbsp. butter
1/2 c. flour
1 c. chopped onion
1/2 c. chopped green pepper
1/2 c. chopped celery
1 tbsp. minced garlic
1 1/2 c. shrimp
1 tsp. salt
1/4 tsp. pepper
1/4 tsp. cayenne
1 tsp. lemon juice
1/3 c. sliced green shallots
1 tbsp. finely minced parsley
1 1/4 c. cold water

In a heavy pot melt butter over low heat. Add the flour and stir until cooked through. Add the garlic, stirring constantly. Keep cooking until mixture turns dark brown. This is the KEY STEP. Browned but not burned.

Add onion, green pepper, celery; stir frequently until vegetables are glazed and tender. Add shrimp, salt, pepper, cayenne, lemon juice, shallot tops, parsley and mix well.

Add cold water and bring mixture to a boil. Simmer until shrimp is tender, stirring often.

Serve immediately. Or make earlier in the day (or the day before), keep in refrigerator and reheat gently; serve. Serve over rice.