Antoine's Restaurant in New Orleans, Louisiana

Antoine's Shrimp Creole

Ingredients

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

Directions

Sauté green pepper and onion in 2 Tbsps. butter.

Add tomatoes and juice and other seasoniongs.

Blend in the cornstarch using a wire whip.

Simmer covered 1 hour.

Sauté the shrimp in 3 Tbsps.

butter that has been seasoned with salt and pepper.

Add shrimp to the sauce.

Remove bay leaves and serve with cooked white rice.

NOTE: This is better if made a day ahead.

It can also be frozen.