Shrimp Etouffee - cooking recipe

Ingredients

2 lb. peeled shrimp
1/2 stick oleo
1 c. chopped onions
1 c. chopped celery
1/2 c. chopped bell pepper
1 clove garlic
3 Tbsp. cornstarch
1 can water
1 can tomato soup
1 can mushroom soup
red and black pepper to taste
salt to taste

Preparation

Salt and pepper shrimp and set aside.
Saute onions, celery, bell pepper and garlic in oleo.
Add the shrimp and cook until the raw shrimp turn pink and curl (about 10 minutes).
Add soups; dissolve cornstarch in water.
Add and simmer 15 minutes.
Serve over rice.