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
• 3.5 cups water

Instructions

1. 1

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

2. 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. 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. 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.