Cajun: Shrimp Etoufee 05 by Recipe Cottage

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	Shrimp Etoufee 05

		CRAWFISH OR SHRIMP ETOUFFEE 3 lbs raw crawfish or shrimp, peeled 1 tsp salt Frank's Red Hot Sauce (Durkee's) 1 stick butter 2 cups finely chopped onion 1 cup finely chopped celery 1 cup finely chopped green bell pepper 6 cloves garlic, finely chopped 3 Tbsp cornstarch 1 small can tomato paste 5 cups water 1 bunch green onions, finely sliced Season crawfish or shrimp with the salt and Hot Sauce. Mix well and set aside. Melt butter in a heavy pot. Add chopped onions, celery, green bell pepper, and garlic. Cook slowly until wilted. Add crawfish or shrimp and let simmer stirring frequently for 20 minutes. Mix cornstarch with a small amount of the water and set aside. Add a small amount of the water to the tomato paste to thin, then combine the cornstarch mixture and the tomato mixture with the remaining water. Pour into the pot with the crawfish or shrimp and veges and cook another 15 minutes, stirring occasionally. Check the seasoning and add extra salt and hot sauce if needed. Sprinkle with sliced green onions and serve over rice.