Shrimp Etoufee III

I go by feel more that cups and teaspoons - this is one my mother had fed us when we were little - and we loved it! I cook it now and my kids love it! Try this and see! This takes time but it's good!

• Preparation Time: 60 mins
• Cooking Time: 1 hr 30 mins
• Total Time: 2 hr 30 mins
• Calories: 369 Calories

Ingredients

• 1 teaspoon salt
• 2 tablespoons cornstarch
• 1 teaspoon ground black pepper
• 1 teaspoon crushed red pepper flakes
• 3 ½ cups water
• 2 cups minced onion
• 4 pounds fresh shrimp, peeled and deveined
• 1 cup margarine, divided
• 3 cups sliced celery
• 3 cups diced green bell pepper

Recipe Instructions

Step 1

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

Step 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.

Step 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.

Step 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.