Shrimp Etouffee - cooking recipe

Ingredients

1 stick butter
1 large onion, chopped
1 clove garlic, minced
1 small bunch green onions, chopped
3 or 4 celery stalks, chopped
3 lb. shrimp, beheaded and peeled
3 c. water
1/3 c. cornstarch
1/3 c. ketchup
Tony Chachere's seasoning

Preparation

Saute vegetables in butter until tender.
Add shrimp and cook until pink.
Mix a little water with the cornstarch and add it and the rest of the water to the vegetables and shrimp.
Cook for 10 minutes.
If it is too thick add a little bit more water.
Add ketchup for color and Tony Chachere seasoning to taste.
Serve over rice.