Shrimp Etouffee - cooking recipe

Ingredients

2 lb. fresh shrimp, peeled and deveined
1/4 lb. margarine or 3 Tbsp. oil
1 c. onion, 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 red pepper to taste

Preparation

Split shrimp and season with salt, red pepper and black pepper.
Melt margarine or oil and add onion, celery, bell pepper and garlic.
Cook slowly in uncovered heavy pot until onion is wilted.
Add seasoned shrimp and let simmer, stirring occasionally, for 20 minutes.
Dissolve cornstarch in water and add to mixture.
Cook another 15 minutes, stirring occasionally. Serve over cooked rice.
Serves 4.