Shrimp Etouffee

2 Lbs Shrimp-peeled and devained

1 C. onions, chopped fine

½ C. bell pepper, chopped

1 Tbl cornstarch

Salt, pepper and cayenne pepper to taste

¼ lb oleo or 3 Tbs. oil

½ C. celery, chopped fine

4 cloves

1 ½ C. Water

3 tsp. Tomato Paste

Split shrimp and season with salt, cayenne, pepper generously. Melt butter and add to celery, onions, bell pepper and garlic. Cook slow in uncovered until onions are wilted. Add shrimp for 20 minutes stirring occasionally. Dissolve corn starch in water and add to mixture. Cook another 15 minutes, stirring occasionally. Add Salt and pepper to taste. Serve over rice.

Governor Leon Crawford