Shrimp Etouffee - cooking recipe

Ingredients

4 lb. shrimp, peeled and deveined
1/2 lb. oleo or 6 Tbsp. oil
2 c. onions, finely chopped
1 c. celery, finely chopped
6 to 8 cloves garlic, pressed
2 tsp. cornstarch
3 c. water
salt, pepper, cayenne pepper to taste

Preparation

Cooked shrimp may be used instead of fresh shrimp.
Split shrimp and season with salt, black pepper and cayenne.
Melt oleo. Add onions, celery, bell pepper and garlic.
Cook slowly, uncovered, until onions are wilted.
Add seasoned shrimp and simmer, stirring occasionally, for 20 minutes.
Dissolve cornstarch in water and add to mixture.
Cook 15 minutes, stirring occasionally.
Serve over rice.