Shrimp Etoufee

• 2 lbs fresh shrimp, peeled and deveined (OR 1 1/2 pounds frozen shelled and deveined shrimp, thawed)
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon cayenne pepper
• 1 large onion, chopped (1 cup)
• 1/2 cup finely chopped celery
• 1/4 cup finely chopped green pepper
• 3 large garlic cloves, minced
• 1/4 cup vegetable oil
• 1 cup water
• 1 tablespoon Worcestershire sauce
• 5 drops liquid red pepper seasoning
• 1 teaspoon cornstarch
• hot cooked rice

1. Sprinkle shrimp with salt, pepper and cayenne in a medium-size bowl; reserve.
2. Saute onion, celery, pepper and garlic in oil in a large saucepan until soft.
3. Add shrimp, 1/2 cup of the water, the Worcestershire and pepper seasoning.
4. Bring to boiling; lower heat; simmer gently for 15 minutes, or just until shrimp are pink and tender.
5. Stir cornstarch into remaining 1/2 cup water in a 1-cup measure, then pour into mixture in saucepan.
6. Cook, stirring constantly, until thickened and bubbly.
7. Serve over hot cooked rice.

fresh shrimp, salt, black pepper, cayenne pepper, onion, celery, green pepper, garlic, vegetable oil, water, worcestershire sauce, red pepper, cornstarch, rice

Taken from www.food.com/recipe/shrimp-etoufee-533428 (may not work)