ANTOINE'S SHRIMP CREOLE
Source: Antoine's Restaurant - New Orleans, Louisiana
2 lb. shrimp
1 C. chopped green bell pepper
1 C. chopped onion
2 (14 1/2 oz.) cans tomatoes with juice
1/4 tsp. thyme
4 cloves garlic, chopped
2 tsp. parsley, chopped
1 tsp. paprika
2 bay leaves
Salt and cayenne pepper, to taste
1 T. 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.
