Melt butter in a large saucepan over medium heat.

Finely chop onion, green pepper, and celery. Mince garlic. Once the butter melts, add the vegetables and stir until they are tender about 5 minutes.

Coat the vegetables in cornstarch, then add all the other ingredients except for the shrimp. Bring the sauce to a boil.

Add the shrimp and cook until pink.