3 lbs. peeled uncooked shrimp
1 stick butter
1 lg. onion, chopped fine
1 bunch green onions, chopped
1/2 c. celery, chopped fine
1/2 c. bell pepper, chopped
2 cloves garlic, diced
1 tbsp. cornstarch
1/2 can tomato paste
1 1/2 c. water
Tony Chachere's Creole Seasoning

Season shrimp with Tony Chachere's Creole Seasoning and set aside. Melt butter; add vegetables and cook slowly until wilted. Add shrimp, stirring constantly. Dissolve cornstarch in water and tomato paste and add to shrimp. Cook slowly 15 to 20 minutes. May add a little water, if needed.