Shrimp Etouffee

• 1 lb. peeled shrimp tails
• 1 stick margarine
• 1 medium onion, chopped
• 1/2 bell pepper, chopped
• 1 Tbsp. Worcestershire sauce
• 2 cloves garlic, chopped
• 2 Tbsp. cornstarch
• 2 Tbsp. chopped green onion tops
• 2 c. water
• salt, pepper and paprika

1. Melt margarine in aluminum pot (do not use black iron pot). Season shrimp tails with salt, pepper and paprika, then saute in margarine about 5 minutes.
2. Remove shrimp.
3. Add onion, bell pepper and garlic to margarine; saute for at least 10 minutes.
4. Return shrimp to pot and add 2 cups water and Worcestershire sauce. Simmer for 20 minutes, stirring occasionally.
5. Check for taste. Add more seasoning if necessary.
6. Add cornstarch and a small amount of water; stir until thick.
7. Serve over rice; garnish with parsley.

shrimp tails, margarine, onion, bell pepper, worcestershire sauce, garlic, cornstarch, green onion, water, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=663293 (may not work)