Shrimp Etoufee' - Light

This is a great light and fresh étouffée recipe.  It is similar to the one served at the Don's Seafood Restaurants in LA.

Prep Time - 15 min. Cook Time - 15 min Serves 4-6

3 T olive oil
1 3/4 lbs peeled shrimp 2 lbs with shells - peeled
1 small onion diced
4 cloves garlic minced
2 stalks celery diced
1/2 red pepper diced
1/2 green pepper diced
1 T cornstarch
1 1/2"cup shrimp stock
Salt, pepper,and red pepper to taste

Add oil to warm pan.  Sauté onion, add garlic when translucent. add celery and peppers and cook till soft and translucent. Add shrimp and sauté until pink.

Add stock and dissolved starch.  Cook until sauce is thick and bubbly. serve over hot rice (or celery root/ cauliflower purée if going low carb) with a splash of Tabasco.