1 lb. shrimp, peeled & deveined
1 onion, chopped fine
1 piece celery, chopped fine
1 tbsp. cayenne pepper
1 tbsp. garlic powder
3/4 c. water
1 bell pepper, chopped fine
1 tbsp. cornstarch
Salt & pepper to taste
1 tbsp. butter
2 c. cooked rice

Sprinkle cayenne pepper, garlic powder, salt and pepper over peeled shrimp and set aside. Cook vegetables in butter until slightly browned. Add shrimp and 1/2 cup water. Let simmer 15 minutes. Mix cornstarch and remaining water and add to shrimp mixture. Let simmer an additional 10 to 15 minutes. Serve over rice. Serves 2 to 3.