Ingredients

1/2 c. butter

1 c. diced celery

1 medium onion sliced

1 t. salt

1 t. ground black pepper

1 t. ground red pepper

2 lbs. small raw shimp peeled

2 T. cornstarch dissolved in 1/3 cup cold water

Preparation

Combine butter and chopped vegetables in a large pan, stir over medium heat until butter is melted and onion bits look transparent. Add salt and pepper and shrip. Bring to a boil and cook five minuttes. Add cornstarch and cook until mixture returns to a boil.

Serve over white rice with lemon garnish and salad.