Shrimp Creole - cooking recipe

Ingredients

1 lb. peeled, deveined fresh or frozen shrimp
1/2 c. chopped onion
1/2 c. chopped celery
1/2 c. chopped green pepper
2 cloves garlic, minced
2 Tbsp. margarine or butter
1 (16 oz.) can tomatoes, cut up
2 Tbsp. snipped parsley
1/2 tsp. salt
1/2 tsp. paprika
1/8 to 1/4 tsp. cayenne pepper
1 bay leaf
2 Tbsp. cold water
4 tsp. cornstarch
2 c. hot cooked rice
dash of hot sauce

Preparation

Thaw shrimp, if frozen.
In a large skillet, cook onion, celery, green pepper and garlic in margarine or butter until tender.
Stir in undrained tomatoes, parsley, salt, paprika, red pepper and bay leaf.
Bring to boiling, then reduce heat.
Cover and simmer for 15 minutes.
Stir together cold water and cornstarch.
Stir cornstarch mixture and shrimp into tomato mixture.
Cook and stir until thickened and bubbly.
Cook and stir about 2 minutes longer or until shrimp turns pink.
Remove bay leaf.
Serve over rice.
Serves 4.