<http://schema.org/recipeInstructions>
" Prepare rice as label directs. Meanwhile, in nonstick 10-inch skillet, cook flour over medium-high heat, stirring and shaking pan frequently, until flour turns a nutty brown, 6 to 8 minutes. Transfer flour to small bowl; set aside. Wipe skillet clean. In same skillet, heat olive oil over medium heat until hot. Add onion, celery, green pepper, salt, basil, ground red pepper, black pepper, and thyme, and cook until vegetables are tender, about 10 minutes, stirring often. Increase heat to medium-high. Sprinkle cooked flour over vegetable mixture; stir until blended. Gradually stir in clam juice and 3/4 cup water, whisking constantly until mixture boils; boil 1 minute. Add shrimp and cook 3 to 4 minutes longer or until shrimp turn opaque throughout. Serve shrimp mixture over rice; garnish with green onions."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.goodhousekeeping.com/food-recipes/a4680/shrimp-etouffee-796/?src=shelter_footer>