Shrimp Etouffee - cooking recipe

Ingredients

3 lb. shrimp
1 stick oleo
2 bunches green onions, chopped
1 bell pepper
4 garlic cloves
1 Tbsp. cornstarch, mixed with water
1 can Ro-Tel tomatoes
1 can tomato sauce
1 1/2 to 2 c. water
salt

Preparation

Saute in oleo the onions, celery, bell pepper and garlic.
Add Ro-Tel tomatoes, tomato sauce and water.
Simmer for 5 minutes, then add cornstarch. Simmer an additional 3 minutes, then add shrimp. Cook until shrimp are done. Serve over hot rice.