Shrimp Jambalaya

• ¼ pound unsalted butter
• 1 medium yellow onion, minced
• 4 medium cloves

In a large skillet, melt the butter over moderate heat.

Wilt the onions in the butter. Add the garlic and all of the vegetables and simmer over low heat.

When the vegetables are still slightly crisp, add the shrimp and the stock.

Bring to a simmer, season to taste, cover, and cook for about 5 minutes, until the shrimp are just cooked through.

Do not overcook the