Shrimp Etouffee

Directions

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   1.
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   Zest and juice the lemon, reserving 1 tablespoon lemon zest and 2 tablespoons juice.
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   2.
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   Melt the butter in a large skillet.
5. 5
   Saute onion, bell pepper, and celery until vegetables are tender.
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   3.
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   Add flour to the pan to make a roux, stirring constantly until the mixture turns dark brown.
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   4.
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   Add white wine and stir to combine.
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    5.
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    Add shrimp, salt and cayenne pepper to taste, and cook for about 10 minutes or until shrimp are pink and cooked through.
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    6.
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    Remove from heat and add lemon zest, juice and parsley.
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    7.
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    Serve over hot white rice.