Shrimp Creole

• 1 large onion, coarsely chopped
• 1 medium green pepper, seeded and chopped
• 1/3 c. salad oil
• 2 (10 1/2 oz.) cans Del Monte stewed tomatoes
• 1/8 tsp. pepper
• 1 bay leaf
• 2 Tbsp. cornstarch, mixed with 1/4 c. water
• 2 cloves garlic, minced or pressed
• 2 stalks celery, chopped
• 2 tsp. paprika
• 2 c. water
• 1 tsp. salt
• 1/4 tsp. Tabasco sauce
• 2 lb. medium, raw shrimp, shelled and deveined
• 3 to 4 c. hot, cooked rice

1. In a 5 or 6-quart pan over medium-high heat, cook onion, garlic, green pepper and celery in oil until vegetables are soft and just beginning to brown (10 minutes).
2. Stir in paprika and cook for 1 minute.
3. Add tomatoes (break up with spoon) and their liquid, water, salt, pepper, Tabasco and bay leaf.
4. Bring to a boil; reduce heat, cover and simmer for 20 minutes.
5. Add shrimp and continue simmering until shrimp turn pink (6 to 8 minutes). Stir cornstarch mixture and add to pan.
6. Cook, stirring, until sauce bubbles and thickens slightly.
7. Remove bay leaf.
8. Serve in bowls over hot, cooked rice.
9. Makes 5 to 6 servings.

onion, green pepper, salad oil, del monte, pepper, bay leaf, cornstarch, garlic, stalks celery, paprika, water, salt, tabasco sauce, shrimp, rice

Taken from www.cookbooks.com/Recipe-Details.aspx?id=393755 (may not work)