Instructions: Peel and devein shrimp, reserving shells and tails. Chop shrimp, and set aside. Place shells and tails in a medium saucepan; add water, and bring to a boil. Cover, reduce heat, and simmer 30 minutes. Pour liquid through a wire-mesh strainer into a bowl, discarding shells and tails. Set strained stock aside.

Cook shopped onion and garlic in butter in a large skillet over medium-high heat, stirring constantly, until tender. Add 2 cups of the reserved stock, and bring to a boil. Reduce heat to low; stir in shrimp and green onions. Cook 5 minutes, stirring occasionally.

Combine cornstarch and an additional 1/2 cup reserved stock; gradually stir into shrimp mixture. Bring to a boil; boil, stirring constantly, 1 minute. Stir in parsley, salt, and pepper. Serve over rice.

This recipe yields 8 servings.

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