Shrimp Etouffee - cooking recipe

Ingredients

3 lb. shrimp (medium)
1 stick oleo
1 c. chopped onions
3/4 c. finely chopped celery
1/4 c. finely chopped bell pepper (optional)
1 Tbsp. parsley flakes or fresh
4 pods garlic
1/2 c. chopped green onions
3 Tbsp. tomato sauce
1 tsp. cornstarch
1 c. water

Preparation

Peel fresh shrimp.
Make light incision along outer back and remove black vein.
Wash; place in colander and season generously with salt and pepper.
Set aside.
Melt oleo.
Add onions, celery and bell pepper, if desired, and parsley.
Wilt.
Add tomato sauce and cook slowly in uncovered heavy iron pot about 45 minutes. Dissolve cornstarch in the cup of water and add to mixture. Simmer another 5 minutes, then add seasoned shrimp and green onions and cook until shrimp are done, usually about 20 to 30 minutes.
Salt, pepper, Worcestershire sauce and especially Tabasco are used generously in this dish.
(If a little more sauce is desired, an additional teaspoon of cornstarch in 1/2 cup of water may be added, but remember that as the shrimp begin to cook, they will create quite a bit of liquid themselves.)
Serve over mounds of steamed white long grain rice.
Serves 6.