Shrimp Etouffee - cooking recipe

Ingredients

1 large onion
5 or 6 green onions
1 green pepper
5 stalks celery
1/2 c. margarine (1 stick)
2 lb. medium, raw shrimp
1 (4 oz.) can mushroom stems and pieces
salt and pepper
3 Tbsp. cornstarch, dissolved in water

Preparation

Chop onions, green pepper and celery.
Melt margarine in skillet and add chopped vegetables.
Saute until they are soft. Add raw shrimp, mushrooms, salt and pepper.
Remember, with seafood you can use more pepper than usual.
Cover and cook 20 minutes or so.
Make a paste of a mixture of cornstarch and water.
Add to pot, stirring constantly.
This should thicken gravy.
Add water until gravy is just right for putting over rice.
Simmer 10 more minutes.