Ingredients

• 1lb Shrimp Peeled and deveined
• 1 stick margarine
• 1 medium onion, chopped
• 1 green bell pepper,chopped
• 1Tbls chopped onion tops.
• 1Tbls worcestershire sauce
• 2 cloves garlic
• 2 Jalopenas
• 5 stalks of asparagus
• 2Tbls cornstarch
• 1Tbls paprika
• 2 Cups water
• Creole seasoning or salt and pepper to taste.
• cayenne pepper

Cooking Instructions

Melt margarine in aluminum Dutch oven. Season shrimp generously with creole sessoning or salt and pepper. Add paprika to margarine. Saute shrimp about 5 minutes. Remove shrimp and set aside.

To pot add onions, bell pepper and garlic. Saute well at least 10 minutes.Return shrimp to pot and add 2 cups water and worcestershire sauce, cayenne pepper and more paprika. Stir and simmer slowly about 40 minutes. Check for taste, add more seasoning if necesary. Add mixture of cornstarch and water slowly until sightly thickened.

Serve with rice and garnish with onion tops and parsley. (serves 4)

Orange Roughy is great under the etouffee.