Antoine’s Shrimp Creole

Source: Antoine’s Restaurant - New Orleans, Louisiana

2 pounds shrimp
1 cup chopped green bell pepper
1 cup chopped onion
2 (14 1/2 ounce) cans tomatoes with juice
1/4 teaspoon thyme
4 cloves garlic, chopped
2 teaspoons parsley, chopped
1 teaspoon paprika
2 bay leaves
Salt and cayenne pepper, to taste
1 tablespoon cornstarch

Saut? in 2 tablespoons butter the green pepper and onion. Add the tomatoes and juice and other seasonings. Blend in the cornstarch using a wire whip. Simmer covered 1 hour.

Saut? the shrimp in 3 tablespoons butter that has been seasoned with salt and pepper. Add to the sauce. This is better if made a day ahead of time. Can be frozen. Serve with white rice.

Serves 4.