Shrimp Etoufee Iii

Name: Shrimp Etoufee Iii
Ingredients: 4 pounds fresh shrimp, peeled and deveined; 1 teaspoon salt; 1 teaspoon ground black pepper; 1 teaspoon crushed red pepper flakes; 1 cup margarine, divided; 2 cups minced onion; 3 cups sliced celery; 3 cups diced green bell pepper; 2 tablespoons cornstarch; 3 1/2 cups water

10 ingredients

4 steps

Ingredients

4 pounds fresh shrimp, peeled and deveined
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon crushed red pepper flakes
1 cup margarine, divided
2 cups minced onion
3 cups sliced celery
3 cups diced green bell pepper
2 tablespoons cornstarch
3 1/2 cups water

Directions

1

In a large bowl, combine the shrimp, salt, pepper, and red pepper flakes. Blend well. Cover and place in the refrigerator.
2

In a large pot over medium heat, melt 1/2 cup of margarine and add the onions. Saute the onions until they are translucent.
3

Stir in the celery and bell pepper. Increase the heat to high and stir occasionally for 20 minutes. Add the remaining 1/2 cup of margarine and bring to a boil. Fold in the shrimp and reduce heat to medium cook for 10 minutes.
4

Mix the cornstarch and water together and slowly pour it into the pot; just covering the top of the shrimp mixture. Cook on medium/high heat until the celery is soft; about 20 minutes. Add any additional salt, pepper and red pepper flakes to taste.