Shrimp Etouffee from Don's Seafood and Steakhouse


2 lbs. fresh shrimp, peeled and deveined
1/4 lb. oleo or 3 tbsp. oil
1 cup onions, chopped fine
1/2 cup celery, chopped fine
1/2 cup bell pepper, chopped fine
4 cloves garlic, pressed
1 tbsp. cornstarch
1 and 1/2 cups water
salt, black pepper and cayenne to taste


  • Split shrimp and season generously with salt, black pepper and cayenne. Set aside.
  • Melt oleo or oil and add onions, celery, bell pepper and garlic
  • Cook slowly in uncovered heavy pot until onions are wilted
  • Add seasoned shrimp and let simmer, stirring occasionally for 20 minutes
  • Dissolve cornstarch in water and add to mixture
  • Cook another 15 minutes, stirring occasionally
  • Serve over cooked rice
  • Serves 4