Shrimp Etouffee - cooking recipe

Ingredients

1 tsp. salt
1/4 red pepper
3 stalks celery, chopped
1/2 c. butter
1/2 c. cold water
3 green onions
1/2 tsp. black pepper
3 lb. shrimp, cooked
1 large onion, chopped
1 Tbsp. cornstarch
2 tsp. tomato paste
1/4 c. fresh parsley, chopped

Preparation

Sprinkle salt, pepper and red pepper over shrimp; set aside. Saute onion and celery in butter in a large skillet until tender. Dissolve cornstarch in water.
Add cornstarch, tomato paste and shrimp to vegetables; stir well.
Cook 10 minutes over low heat, stirring occasionally.
Add green onion and parsley; simmer 5 minutes, stirring often.
Spoon over hot rice in individual serving bowls.