Easy Shrimp Etouffee - cooking recipe

Ingredients

2 lb. shrimp, peeled and deveined (if they are large, cut them in half)
1 stick margarine
1/2 c. finely chopped celery
1/4 c. chopped bell pepper
1 c. chopped onions
salt, pepper, cayenne and garlic to taste
1 tsp. cornstarch
1 1/2 c. water
1 can cream of mushroom soup
1 can tomato soup

Preparation

Season shrimp with salt, pepper, cayenne and garlic.
Set aside.
Melt margarine in heavy pot.
Add vegetables and garlic (if using fresh) and cook slowly, uncovered, until onions wilt. Add shrimp.
Simmer 20 minutes.
Dissolve cornstarch in water. Add this to shrimp and then add soup.
Cook 15 minutes, stirring often.
Serve with rice.