Recipe - Pams Shrimp Etouffee

1 pound Fresh or frozen shrimp,
peeled & deveined
2 cup Onion, chopped
1 cup Celery, finely chopped
One half cup Green pepper, finely chopped
3 Cloves garlic, minced
3 tablespoon Cooking oil
2 tablespoon Butter or margarine
4 teaspoon Cornstarch
One half cup Tomato sauce
1 cup Water
One half teaspoon Salt
1 teaspoon Cajun seasoning, or to taste
One fourth teaspoon Ground red pepper
One fourth teaspoon Black pepper
2 ds Tabasco sauce, or to taste
One half teaspoon Dried basil, crushed
One half teaspoon Dried oregano, crushed
One half teaspoon Dried thyme, crushed
1 Bay leaf
1/8 Lemon
2 cup Hot cooked rice

Thaw shrimp, if frozen. In a large saucepan cook onion, celery, green
pepper, and garlic, covered, in cooking oil for 10 minutes or till tender.
Add butter; stir till melted. Stir in cornstarch. Add tomato sauce, water,
salt, ground peppers, Cajun seasoning, basil, oregano, thyme, bay leaf and
tabasco sauce. Squeeze lemon wedge into pot and then toss the piece of
lemon into pot as well. Cook and stir till bubbly.

Add shrimp. Return to boiling; reduce heat. Simmer, uncovered, for 45
minutes or till shrimp turns pink. Adjust seasonings to taste. Serve over
fluffy white rice.

NOTES : I must give credit to Fletcher Overstreet/Jubail, KSA for helping
me spice up this recipe.
Recipe by: Pamela Creeden Posted to MCRecipe Digest V1 #663 by
Creedenite@aol.com on Jul 9, 1997