Rotel Shrimp

This recipe is so very special to me because it's from my Pastor's wife.  I love so many things she cooks, but this is my favorite meal of all time.  It's very rich and we only have it once a year at Christmas time.  It brings back very fond memories with some of my favorite people.

6 tablespoons butter

1 1/2 tsp. minced garlic

1 tablespoon chopped parsley

1 tsp. paprika 

3-4 tablespoons flour

1lb. peeled, deveined, tail off shrimp

1 can rotel

2 chicken bouillon cubes

1/3 cup water, more if needed

Tony Chachere's Creole Seasoning

Cooked Jasmine rice

Melt butter in a large skillet.  Sauté the garlic in the butter for 1-2 minutes.  

Add the parsley, paprika.

Whisk in the flour and cook for about 1 minute, stirring constantly until smooth.  

Put the bouillon cubes in the water and microwave for 1-2 minutes until the bouillon's soft.  

Add the bouillon mixture to the skillet.  

Stir in the rotel and shrimp.  

Sauté the shrimp until they're cooked through and pink.  

Add more water if the mixture is too thick; add more flour if the mixture is too thin.  

Add Creole seasoning to taste.  

Serve over cooked rice.