Sauté jalapeños and onions in butter over medium heat for two to three minutes.
Add chopped garlic and sauté for another minute or two.
Add 2 tablespoons gluten-free flour and stir continuously for another minute or so.
Slowly add chicken stock to the mix.
Once everything is back up to temperature add corn, and again return to a slow boil .
Add peeled deveined shrimp, and simmer for about eight minutes, stirring occasionally … monitoring, so nothing sticks.
Remove from heat and let cool slightly before serving.
3 tablespoons of butter
3 seeded, chopped jalapeños
1 large, diced onion
8 cloves garlic
2 tablespoons gluten-free flour
2 pounds shell devein shrimp,
1 12oz. package frozen corn
4 cups no salt added chicken stock
2 teaspoons Old Bay seasoning
1 teaspoon celery salt
1/2 teaspoon black pepper