Shrimp Etouffe

Directions

1. 1
   If you are using fresh shrimp, peel and devein first; if using frozen precooked shrimp, you can thaw them right before using by placing the shrimp in a mesh colander and running them under cold water for about 5-10 minutes until thawed, stirring so they don't stick together- drain well.
2. 2
   Keep shrimp cold until ready to use.
3. 3
   Heat a large, deep skillet over medium-high heat.
4. 4
   Melt butter in pan and saute celery, bell pepper, green onion, and garlic until softened and lightly browned.
5. 5
   Stir in flour until blended, then pour in soup, V-8, and salt.
6. 6
   Cook until thick (you may need to lower temperature a bit), stirring often.
7. 7
   Add remaining ingredients and cook until the shrimp are cooked through (they will turn pink and opaque- this only takes a few minutes) or, if using precooked seafood, just until the shrimp are heated through.
8. 8
   Be careful not to overcook the shrimp or it will get tough.
9. 9
   Ladle over hot, cooked rice.