Shrimp Etouffee

2 pounds medium shrimp, shelled and deveined
1 medium onion
1 bunch green onions
1 small bunch parsley
1 can tomato paste
2 tablespoons canola oil
2 cups water
Salt and cayenne pepper to taste

Dice the onions and scallions. Chop the parsley. Hold the parsley separately.

In a medium pot, add 2 tablespoons of cooking oil (your choice)
Once the oil is heated, add the onions and scallions. Glaze the onions and scallions.

Once all are glazed, add 2 cups of water and the tomato paste. Stir until the paste is dissolved. Lower the heat to a constant simmer for 35-40 minutes. Stir occasionally and add water if needed. Add salt and cayenne pepper to taste.

After simmering, add parsley and simmer for 15 minutes. Add shrimp and lower the heat for an additional 20 minutes. If the sauce looks to watery, you can dissolve 2 tablespoons of flour in a little water to a pasty consistency and slowly stir in.

Serve over rice and/or corn bread.

Serves 4.