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Shrimp Creole From New Orleans

Created by Gerry on March 7, 2016

1 pound raw shrimp (or frozen, peeled and deveined, use medium shrimp about 24 to a pound)
1/2 cup yellow onion, chopped
1/2 cup green bell pepper, chopped (I use more)
1/2 cup celery, chopped
2 cloves garlic, minced
1/2 cup butter (or margarine, I use less)
1 can (15 ounce) tomatoes (undrained, 2 cups canned)
2 tablespoons parsley, snipped

Step 1: Thaw shrimp if frozen, set aside.
Step 2: In pan over medium heat saute onion, green pepper, celery and garlic in butter until tender but not brown.
Step 3: Add tomatoes, parsley, salt, paprika, cayenne, and bay leaf, bring to boil,reduce heat, cover and simmer 15 minutes.
Step 4: Combine cold water and cornstarch, stir into tomato mix.
Step 5: Stir in shrimp, cook and stir until thickened and bubbly then cook 2 minutes more.
Step 6: Remove bay leaf, serve over rice.
Step 7: Garnish with parsley, if desired.