Ingredients:

½ cup butter, 1 stick
2 medium onions, chopped
1 medium green bell pepper, chopped
4 celery stalks, chopped
4 garlic cloves, minced
3 tablespoons all purpose flour
2 pounds shrimp, peeled and de-veined with tails left on
¾ teaspoon ground red pepper
1 teaspoon salt
1 cup chicken broth

Directions:

In a large skillet, melt the butter over medium heat. Add the onions, green pepper, celery, garlic, and flour and cook for 5 minutes, stirring frequently. Season the shrimp with the red pepper and salt and add to the skillet. Add the broth and cook for 8 to 10 minutes, or until the shrimp turn pink and the vegetables are tender-crisp, stirring occasionally.

Note: Good served over hot cooked rice. Add a little extra seasoning to make it hotter.