Shrimp Etouffee

Submitted by Linda Smith

2 lbs fresh shrimp, peeled and deveined
¼ lb oleo or 3 Tbsp oil
1 cup onions, chopped fine
½ cup celery, chopped fine
½ cup bell pepper, chopped fine
4 cloves garlic, pressed
1 Tbsp cornstarch
1 ½ cups water
Salt, black pepper and Cayenne to taste

Split shrimp and season generously with salt, black pepper and Cayenne. Set aside. Melt oleo or oil and add onions, celery, bell pepper, and garlic. Cook slowly in uncovered heavy pot until onions are wilted. Add seasoned shrimp and let simmer, stirring occasionally for 20 minutes. Dissolve cornstarch in water and add to mixture. Cook another 15 minutes, stirring occasionally. Serve over cooked rice. Serves 4.