celery, finely chopped
green onion, finely chopped
fresh garlic cloves, minced
fresh shrimp, peeled, deveined
1 1/2 cups
- Melt butter in heavy skillet over medium heat. Add celery and green onion and sweat until clear. Add garlic and shrimp. Cook until shrimp are pink.
- Mix cornstarch in cold water and add to shrimp mixture. Stir until heated through. Add Kitchen Bouquet, pepper and salt. Lower heat, stir and cover for about 10 minutes.
- Serve over fresh mashed potatoes with green peas.