Recipe - Quick Shrimp Etouffee

1 pound Shrimp, cleaneddeveined
1 small Can tomatoes
4 Cloves garlic, minced
One half cup Butter or oleo
One half cup Finely chopped parsley
1 tablespoon Allpurpose flour
Salt & pepper to taste

Blend tomatoes including liquid until fine. In skillet, make roux of
flour and butter. Add garlic and continue browning until tender. Add
tomatoes, shrimp, salt and pepper. Simmer for 15 to 20 min. Add chopped
parsley before removing from heat. Serve over hot fluffy rice. Courtesy
Telephone Pioneers
: BillSpalding *P CRBR 38 A

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini