Shrimp Etoufee

1/2 cup (1 sticks) of butter
1 medium onion, chopped
1/2 green pepper, chopped
2 lbs. shrimp, peeled
salt, pepper, onion powder, garlic powder and cayenne pepper to taste
2 cloves garlic, minced
2 cups water
3 Tbsp Finely sifted all purpose flour
2 Tbsp Chopped parsley
2 Tbsp Onion tops

On low heat, melt butter in a deep, thick aluminum chicken frying pan. 
Add
chopped onion and green pepper. Saute until onions are clear in color, 
at
least 10 minutes. Season shrimp. Add seasoned shrimp, garlic, and 
water.
Cook slowly. As water cooks down, add a tsp. Of flour @ a time and stir
until color of sauce turns a golden brown. Cook until shrimp are soft 
to the
bite. Serve on rice. Garnish with onion tops and parsley if desired. 
Serves 4.