Antoine'S Shrimp Creole

• 2 lbs shrimp, peeled
• 5 tablespoons butter, divided
• 1 cup green bell pepper, chopped
• 1 cup onion, chopped
• 2 (14 ounce) cans tomatoes with juice
• 1/4 teaspoon thyme
• 4 cloves garlic
• 2 teaspoons parsley, chopped
• 1 teaspoon paprika
• 2 bay leaves
• salt
• cayenne pepper, to taste
• 1 tablespoon cornstarch

1. Saute green pepper and onion in 2 Tbsps.
2. butter.
3. Add tomatoes and juice and other seasoniongs.
4. Blend in the cornstarch using a wire whip.
5. Simmer covered 1 hour.
6. Saute the shrimp in 3 Tbsps.
7. butter that has been seasoned with salt and pepper.
8. Add shrimp to the sauce.
9. Remove bay leaves and serve with cooked white rice.
10. NOTE: This is better if made a day ahead.
11. It can also be frozen.

shrimp, butter, green bell pepper, onion, tomatoes, thyme, garlic, parsley, paprika, bay leaves, salt, cayenne pepper, cornstarch

Taken from www.food.com/recipe/antoines-shrimp-creole-64162 (may not work)