Shrimp Etoufee Iii

Ingredients

• Servings: 10
• 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

Recipe

Cook Time: 1 hr 30 mins

Ready Time: 2 hrs 30 mins


• in a large bowl, combine the shrimp, salt, pepper, and red pepper flakes. blend well. cover and place in the refrigerator.
• in a large pot over medium heat, melt 1/2 cup of margarine and add the onions. saute the onions until they are translucent.
• 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.
• 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.