Once you're done with the shrimps, in the same pan you cooked the shrimps in, add your wine or water or broth to DEGLAZE it
Turn heat on low and scrape all the yummy bits that are stuck on the pan, let the liquid simmer for a few minutes then turn heat off
In a small pot, melt the butter, then add in the flour and keep mixing until a dough like roux is formed. The more you darken the color of the roux the darker your sauce gets
Add the simmered liquid onto the roux, mix well
Add the remaining ingredients and keep mixing on low heat until the desired thickness is achieved Taste it, if it needs more salt or pepper add accordingly To assemble, place rice in a plate, followed by the grilled shrimps, and garnish with chopped parsley
Serve the sauce warm on the side