Shrimp Creole - cooking recipe

Ingredients

1 large onion, coarsely chopped
1 medium green pepper, seeded and chopped
1/3 c. salad oil
2 (10 1/2 oz.) cans Del Monte stewed tomatoes
1/8 tsp. pepper
1 bay leaf
2 Tbsp. cornstarch, mixed with 1/4 c. water
2 cloves garlic, minced or pressed
2 stalks celery, chopped
2 tsp. paprika
2 c. water
1 tsp. salt
1/4 tsp. Tabasco sauce
2 lb. medium, raw shrimp, shelled and deveined
3 to 4 c. hot, cooked rice

Preparation

In a 5 or 6-quart pan over medium-high heat, cook onion, garlic, green pepper and celery in oil until vegetables are soft and just beginning to brown (10 minutes).
Stir in paprika and cook for 1 minute.
Add tomatoes (break up with spoon) and their liquid, water, salt, pepper, Tabasco and bay leaf.
Bring to a boil; reduce heat, cover and simmer for 20 minutes.
Add shrimp and continue simmering until shrimp turn pink (6 to 8 minutes). Stir cornstarch mixture and add to pan.
Cook, stirring, until sauce bubbles and thickens slightly.
Remove bay leaf.
Serve in bowls over hot, cooked rice.
Makes 5 to 6 servings.