Name: Shrimp Etoufee III
Prep time: 1 h
Cook time: 1 h
Yield: 10
Ingredients: Fresh shrimp, peeled and deveined - 4 pounds; Salt - 1 teaspoon; Ground black pepper - 1 teaspoon; Crushed red pepper flakes - 1 teaspoon; Margarine, divided - 1 cup; Minced onion - 2 cups; Sliced celery - 3 cups; Diced green bell pepper - 3 cups; Cornstarch - 2 tablespoons; Water - 3 ½ cups

Ingredients for - Shrimp Etoufee III

1. Fresh shrimp, peeled and deveined 4 pounds

2. Salt 1 teaspoon

3. Ground black pepper 1 teaspoon

4. Crushed red pepper flakes 1 teaspoon

5. Margarine, divided 1 cup

6. Minced onion 2 cups

7. Sliced celery 3 cups

8. Diced green bell pepper 3 cups

9. Cornstarch 2 tablespoons

10. Water 3 ½ cups

How to cook deliciously - Shrimp Etoufee III

1 . Stage

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

2 . Stage

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 . Stage

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 . Stage

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.