Shrimp Étouffée

Shrimp Étouffée

2 lb small raw shrimp, peeled

½ tsp salt

¼ tsp black pepper

dash of red pepper

¼ lb margarine

1 cup chopped onion

1 small bell pepper, chopped

½ cup chopped celery

2 cups cold water

2 tsp cornstarch

2 Tbs parsley

Season shrimp with salt and peppers. Set aside. Melt margarine in heavy skillet. Sauté onions, bell pepper, and celery until wilted, stirring constantly. Add 1 ½ cups water and simmer on low heat for 25 to 30 minutes. Dissolve cornstarch in water and add to mixture. Add parsley and shrimp and cook for 5 to 8 minutes. Serve over rice.

NOTE: Crawfish can be substituted in place of shrimp.