2 pounds peeled and deveined shrimp
1/4 pound butter or margarine
1 cup finely chopped onion
1/2 cup chopped bell pepper
4 cloves garlic, pressed
1 tbsp corn starch
1 & 1/2 cup water
Black pepper and cayenne pepper to taste
Sprinkle shrimp with both peppers and set aside. Melt butter, add onion, bell pepper and garlic. Cook slowly, uncovered until onions are tender. Add shrimp and let simmer, stirring occasionally for 20 minutes. Dissolve corn starch in water and add to mixture. Cook 15 minutes. Serve over cooked rice.
Recipe by E. Jean Sharpe