2 lbs. peeled and deveined shrimp
1/4 lb. butter
1 cup onions
1/2 cup celery
1/4 cup bell pepper
4 cloves garlic, pressed
1 Tbsp. cornstarch
1 1/2 cups water
Salt, pepper, cayenne, and Lawry's seasoning salt to taste

Split and devein shrimp and season generously with salt, pepper, cayenne and seasoning salt. Set aside. Finely chop vegetables. Melt butter, add vegetables. Cook slowly in an uncovered, heavy pot until onions are wilted. Add shrimp and simmer, stirring occasionally, for 20 minutes. Dissolve cornstarch in water and add to mixture. Cook 15 minutes or more. Stir occasionally. Serves 4. Serve over rice.