Shrimp Etouffee - cooking recipe

Ingredients

2 lb. fresh shrimp, peeled and deveined
1/4 lb. oleo or 3 Tbsp. oil
1 c. onions, chopped fine
1/2 c. celery, chopped fine
1/2 c. bell pepper, chopped fine
4 cloves garlic, pressed
1 Tbsp. cornstarch
1 1/2 c. water
salt, black pepper and cayenne red pepper to taste

Preparation

Split shrimp and season with salt, black pepper and cayenne. Set aside.
Melt oleo or oil and add onion, celery, bell pepper and garlic.
Cook slowly in uncovered heavy pot until onions are wilted.
Add seasoned shrimp; let simmer, stirring occasionally for 20 minutes.
Dissolve cornstarch in water and add to mixture. Cook 15 minutes.
Stir occasionally.
Serve over cooked rice. Serves 4.