Source: Antoine's Restaurant - New Orleans, Louisiana
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.
