Shrimp Étouffée

01Method

1. 1

   Toss the shrimp with salt, black pepper, and red pepper flakes in a large bowl until evenly coated. Cover and refrigerate until needed.

2. 2

   Heat half of the margarine in a large pot over medium heat. Add the onions and cook, stirring, until they turn translucent.

3. 3

   Add the celery and bell pepper, raise the heat to high, and stir occasionally for 20 minutes. Stir in the remaining margarine and bring the mixture to a boil. Fold in the seasoned shrimp, lower the heat to medium, and cook for 10 minutes.

4. 4

   Whisk the cornstarch into the water until smooth, then gradually pour the slurry into the pot to just cover the shrimp mixture. Cook over medium-high heat, stirring occasionally, until the celery is tender, about 20 minutes. Adjust seasoning with additional salt, pepper, and red pepper flakes as desired.