Shrimp Etoufee - cooking recipe

Ingredients

2 lbs fresh shrimp, peeled and deveined (OR 1 1/2 pounds frozen shelled and deveined shrimp, thawed)
1 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon cayenne pepper
1 large onion, chopped (1 cup)
1/2 cup finely chopped celery
1/4 cup finely chopped green pepper
3 large garlic cloves, minced
1/4 cup vegetable oil
1 cup water
1 tablespoon Worcestershire sauce
5 drops liquid red pepper seasoning
1 teaspoon cornstarch
hot cooked rice

Preparation

Sprinkle shrimp with salt, pepper and cayenne in a medium-size bowl; reserve.
Saute onion, celery, pepper and garlic in oil in a large saucepan until soft.
Add shrimp, 1/2 cup of the water, the Worcestershire and pepper seasoning.
Bring to boiling; lower heat; simmer gently for 15 minutes, or just until shrimp are pink and tender.
Stir cornstarch into remaining 1/2 cup water in a 1-cup measure, then pour into mixture in saucepan.
Cook, stirring constantly, until thickened and bubbly.
Serve over hot cooked rice.