Shrimp Etouffee - cooking recipe

Ingredients

3 lb. shrimp (canned or fresh)
1 c. chopped onion
1/2 c. chopped celery
1/2 c. cooking oil
1 tsp. cornstarch
1/2 c. cold water
1 Tbsp. tomato paste
salt and pepper to taste
cayenne pepper to taste

Preparation

Peel if using fresh shrimp; set aside.
Melt oil.
Add onion, celery and tomato paste.
Cook slowly in heavy, uncovered, pot until onion is wilted.
Dissolve cornstarch in cold water.
Add to mixture.
Bring to a boil and add seasoning and shrimp.
Cook over medium heat 20 minutes.
Serve over rice.