Shrimp Etouffee - cooking recipe

Ingredients

1 1/2 Tbsp. shortening
1 garlic clove
2 lb. shrimp
2 Tbsp. tomato paste
2 bell peppers
2 onions
1 stalk celery
salt and pepper

Preparation

Coarsely chop peppers, onions and celery and saute in hot shortening until tender.
Toss in shrimp and cook slowly until pink.
Add tomato paste; season to taste.
Cover and simmer 10 minutes, adding a little water if necessary.
Serve over white rice.
Serves 6.