Shrimp Creole

This is based on a recipe from B H & G "Cajun Cookng" with a few changes. Like chili, this can be made a day or so ahead of time, but DO NOT add the corn starch mixture & shrimp until ready to serve.

• Ready In: 50 mins
• Serves: 4

Ingredients

• 1  lb shrimp (fresh or PDQ frozen, 24/26 count)
• 1⁄2 cup onion, chopped
• 1⁄4 cup green pepper, chopped
• 1⁄2 cup celery, chopped
• 2  garlic cloves, minced
• 1⁄4 cup butter
• 1 (16 ounce) can tomatoes, petite cut
• 2  tablespoons parsley, FRESH & finely chopped
• 1⁄2 teaspoon salt
• 2 -3  tsp..  cajun seasoning (I use Louisiana Fish Fry)
• 2 -3  teaspoons  hot sauce (I use Trappey's Red Devil)
• 1  bay leaf
• 2  tablespoons cold water
• 4  teaspoons cornstarch

Directions

1. Thaw shrimp, then peel & devein, if needed.
2. Melt butter in a 10 inch skillet.
3. Add the chopped onion, green pepper, celery & minced garlic.
4. Saute' until tender, but not brown.
5. Add the UNdrained tomatoes, parsley, salt, Cajun Seasoning, hot sauce & Bay Leaf.& stir.
6. Bring to boil -- reduce heat, cover & simmer 15 minutes.
7. Combine the cold water & corn starch & stir into mixture, stirring constantly until thickened.
8. Add the shrimp -- cover & cook for another 3-5 minutes or until the shrimp has turned color & is cooked through.
9. Serve over hot rice.
10. ENJOY!