4 tbsp. butter, divided
2 tbsp. flour
1 c. chicken broth
1 tbsp. onion powder
2 tsp. thyme leaves, crushed
1/4 tsp. salt
1/8 to 1/4 tsp. ground red pepper
1/8 to 1/4 tsp. black pepper
1 c. sliced celery
1 c. chopped sweet red bell pepper
1 lb. lg. shrimp, peeled and deveined

In a small saucepan, melt 2 tablespoons of the butter until hot. Stir in flour. Cook, whisking the mixture with a wire whisk until the roux turns golden brown. Remove from heat and stir to cool slightly. Gradually stir in chicken broth. Set aside.

In a cup, combine onion powder, thyme, salt and ground red and black pepper. Set aside. In a large skillet, heat remaining 2 tablespoons butter until hot. Add celery and red bell peppers and cook, stirring occasionally until crisp tender, about 5 minutes.

Add shrimp and cook until shrimp turns pink, about 2 minutes. Sprinkle with reserved seasoning mixture, stirring to coat. Add reserved broth mix and cook until sauce thickens, about 3 minutes. Serve over steamed rice. Serves 4.