Mama Ruth'S Shrimp Etouffee - cooking recipe

Ingredients

3 lb. shrimp, peeled
1 bunch chopped green onions
1/2 c. chopped celery
1 1/4 tsp. tomato paste
1/4 tsp. cornstarch
1 stick margarine
1/2 c. cold water
1 can chicken broth

Preparation

Season raw peeled shrimp with salt, black pepper and red pepper to taste.
Melt oleo.
Add onions, celery and tomato paste. Cook until wilted.
Dissolve cornstarch in water and add to mixture.
Add shrimp and more water.
Cook over medium heat about 20 minutes.
Serve over rice.