Shrimp Etouffee - cooking recipe

Ingredients

3 lb. shrimp, peeled and deveined
2 tsp. salt
1/4 tsp. cayenne pepper
1/4 tsp. black pepper
1/2 c. margarine
1 c. chopped onions
1/2 c. chopped celery
3 Tbsp. tomato paste
1/4 tsp. cornstarch
1 c. water

Preparation

Season shrimp with salt and pepper; set aside.
Melt margarine in skillet; add onions, celery and tomato paste.
Cook slowly, uncovered, until onions are wilted.
Dissolve cornstarch in water and add to mixture.
Add shrimp and cook for 20 minutes; serve over rice.
Yield:
8 servings.