Shrimp A'la Creole Recipe

4 TBS. butter
1 cup chopped green pepper
1 cup chopped onion
1/2 cup chopped celery
3 cups chopped tomatoes, peeled and seeded, or a 28-ounce can, undrained
1/2 tsp. dry tyme
2 bay leaves
4 cloves minced garlic
2 TBS. minced parsley
1 tsp. paprika
1/4 tsp. salt
1/8 to 1/4 tsp. cayenne
1 TBS. tomato paste
1 TBS. cornstarch
2 TBS. cold water

Shrimp:
2 lbs. shrimp, peeled and deveined
salt
cayanne
6 TBS. butter

Creole Sauce- Melt the butter in a saucepan and saute the green pepper and onion until soft. Add all the remaining ingredients for the sauce, except the cornstarch and water. Simmer for 20 minutes. Adjust salt and cayanne to taste. Mix the cornstarch and water and blend into the sauce. Cook for a few more minutes to thicken.

Shrimp- Sprinkle the shrimp with salt and cayenne. Heat the butter and saute the shrimp to Creole Sauce. Simmer together for 10 minutes.