Crawfish Or Shrimp Etouffee - cooking recipe

Ingredients

1 lb. peeled crawfish tails (if not in season, use shrimp)
1 Tbsp. Worcestershire sauce
2 Tbsp. cornstarch
1 Tbsp. chopped onion tops
Creole seasoning or salt and pepper
1 stick margarine
1 medium onion, chopped
2 cloves garlic
1 Tbsp. paprika
2 c. water

Preparation

Melt margarine in aluminum Dutch oven (don't use iron pot, as black iron will cause crawfish or shrimp to darken).
Season crawfish or shrimp generously with Creole seasoning or salt and pepper.
Add paprika to margarine.
Saute crawfish or shrimp about 5 minutes.
Remove crawfish or shrimp; set aside.