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+--- Thread: Antoine's Shrimp Creole (/showthread.php?tid=196634)
Antoine's Shrimp Creole - tubeN2 - 04-21-2005
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
Sauté 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.
Sauté 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.