Shrimp Etouffee

2 Tbsp Canola Oil
2 Tbsp flour
1/2 cup chopped onion, chopped
1/2 large green pepper, chopped
1 jalapeno pepper, chopped
1 stalk celery, chopped
2 tsp. minced garlic
1 cup clam juice, warmed
2 tsp. cajun seasoning
2 tsp. paprika
14 oz bag frozen shrimp
2 green onions, chopped
hot sauce

Make a roux by heating oil over medium heat 1-2. Whisk in flour and coninue mixing until browned. Add onion, peppers and celery, mix and cook 4 min. Add garlic and cook 2 minutes more. Slowly add warm juice, stirring constantly, until the sauce is desired thickness. Add seasonings and shrimp. Reduce heat to low, cover and cook 10 minutes. Add green onions and hot sauce to taste before serving over brown rice.

Serving Size: Makes 3 1-cup servings

Number of Servings: 3

Recipe submitted by SparkPeople user CRUISEPUPPY.