1 stick unsalted butter
2 tablespoons all-purpose flour
1 cup yellow onions, chopped
1/2 cup celery, chopped
1/2 cup green bell peppers, chopped
1/4 cup green onions, chopped
1 tablespoon garlic, minced
2 bay leaves
1 teaspoon salt
1/4 teaspoon cayenne
2 tablespoons dry sherry
1 1/2 cups chicken stock
1 pound shrimp
2 teaspoons fresh lemon juice
3 tablespoons fresh parsley leaves, chopped , plus more for garnish
Cooked long grain white rice, as accompaniment
In a large pot, melt the butter over medium-high heat. Add the flour and cook, stirring, to make a light roux. Add the onions, celery, bell peppers, green onions, garlic, bay leaves, salt, and pepper and cook, stirring, until the vegetables are soft, about 5 minutes.
Add the sherry and cook for 2 to 3 minutes. Add the stock and bring to a boil. Reduce the heat and simmer until thickened, about 5 minutes. Add the lemon juice and shrimp and cook until shrimp are no longer translucent (about 2 minutes depending on size).
Stir in the parsley and remove from the heat.
Adjust the seasoning, to taste. Serve over rice, garnished with additional parsley.