Shrimp Etouffee - cooking recipe

Ingredients

2 lb. shrimp
1 stick margarine
2 onions, chopped fine
1/2 c. celery, chopped
1/4 c. bell peppers, chopped
1/4 c. catsup (or enough to give sauce a pink color)
onion tops and parsley (optional)
salt, black and red pepper to taste
2 to 3 Tbsp. flour
1 c. water

Preparation

Parboil and peel shrimp.
Mix margarine with onions, celery and bell pepper in heavy pot.
Cook uncovered over medium heat until onions are wilted.
Add catsup and shrimp.
Dissolve cornstarch or flour with cold water to make paste.
Add to shrimp stirring constantly.
Season to taste with salt, black pepper and red pepper.
Bring to a boil over medium heat and cook, uncovered, for 15 minutes.
Add onion tops and parsley.
Mix well.
Serve with cooked rice.