Shrimp Etouffee - cooking recipe

Ingredients

2 lb. peeled boiled shrimp
1/2 stick butter
1 c. onion, finely chopped
1/2 c. celery, chopped
1/2 c. bell pepper, chopped
1/2 tsp. garlic powder
salt, pepper and cayenne pepper to taste
1 heaping Tbsp. cornstarch
2 c. chicken broth
1 1/2 c. cold water
1 large can shrimp bisque

Preparation

In microwave-proof bowl, add margarine, onion, celery, garlic and 1/2 cup bell pepper; saute.
Stir.
Cook slowly with top on, stirring often.
Add 1 1/2 cups water, 2 cups
chicken broth and 1 can shrimp bisque.
Cook 20 minutes.
Blend cornstarch with cold water.
Add shrimp.
Cook 15 minutes.
Serve over rice.
Serves 6 or 8.