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.