Matt's Shrimp Creole

Notes:  This recipe is modified from the Better Homes & Gardens Cookbook.  It is a healthy yet hearty meal.

Servings:  4-6

Ingredients:

1 pound fresh or frozen medium shrimp (tuna can be substituted)

1 medium onion chopped (1/2 cup)
1 stalk celery chopped (1/2 cup)
1 green pepper chopped (1/2 cup)

2 cloves garlic minced
2 tablespoons butter

4 ounces canned diced tomatoes with the liquid

2 tablespoons fresh parsley
1/2 teaspoon paprika
1/8 to 1/4 teaspoon ground red pepper
1 bay leaf
1/2 teaspoon salt (or to taste)

1/3 cup cold water
2 teaspoons cornstarch
2 cups hot cooked rice

Instructions:

1. Thaw shrimp if frozen. Peel and devein shrimp, removing tails.  Rinse shrimp, pat dry with paper towels. Set aside.

2. In a large skillet cook onion, celery, sweet pepper, and garlic in butter over medium heat about 5 minutes or until tender.  Stir in tomatoes with liquid, parsley, salt, paprika, ground red pepper, and bay leaf. Bring to boil and then reduce the heat.  Simmer, covered for 15 minutes.

3. Remove bay leaf, In a small bowl stir together cold water and cornstarch.  Stir cornstarch mixture and shrimp into tomato mixture. Cook and stir until thickened and bubbly; cook and stir for 2 minutes more or until shrimp turn opaque. Serve over rice.