2 lb. fresh shrimp, peeled and deveined
1/4 lb. butter, or 3 tbsp. oil
1 c. onion, chopped fine
1/2 c. celery, chopped fine
1/2 c. bell pepper, chopped fine
4 cloves garlic, pressed
1 tsp. cornstarch
1 1/2 c. water
Salt, black pepper and cayenne to taste

Split shrimp and season generously with salt, black and red peppers; set aside. Melt butter 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.