Recipe for Pams Shrimp Etouffee 
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Yield:
4 Servings
Ingredients:
Amount Ingredient
1 lb Fresh or frozen shrimp, peeled & deveined
2 cup Onion, chopped
1 cup Celery, finely chopped
1/2 cup Green pepper, finely chopped
3 x Cloves garlic, minced
3 tbl Cooking oil
2 tbl Butter or margarine
4 tsp Cornstarch
1/2 cup Tomato sauce
1 cup Water
1/2 tsp Salt
1 tsp Cajun seasoning, or to taste
1/4 tsp Ground red pepper
1/4 tsp Black pepper
2 dsh Tabasco sauce, or to taste
1/2 tsp Dried basil, crushed
1/2 tsp Dried oregano, crushed
1/2 tsp Dried thyme, crushed
1 x Bay leaf
1/8 x Lemon
Instructions:
Instructions: 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 4-5 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.

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