Shrimp Etouffee the easy way

Shell and de-vain shrimp if not purchased that way. Quarter onion. Cut celery into 1 inch pieces. Place onions, celery and water into food processor. Pulse until finely chopped. Drain through strainer, reserving water. In a large frying pan melt butter and saut onion and celery until tender. Place reserved water, flour, tomato puree, garlic, green onions, sauces and seasoning into food processor and process until smooth. Add mixture to onion and celery. Simmer uncovered, stirring occasionally, for approximately 25 minutes. Add shrimp and continue cooking until shrimp are pink in color on both sides. Meanwhile cook rice according to directions on package. Spoon shrimp and sauce mixture over hot rice. NOTE: Be careful not over cook shrimp. They will shrink and become tough. This is about the only way you can spoil this dish.