SHRIMP CREOLE
Serves 6

1½ Red Peppers chopped
2 Bay leaves
2 oz. Butter
2½ lbs Peeled Shrimps
1½ Large white onions chopped
3 cups whole peeled tomatoes with juices
Salt & Cayenne pepper to taste
3 tsp. Corn flour dissolved in 1/3 cup of water

With Bay Leaves, sauté onions & peppers in butter until limp.

Add crushed tomatoes and cook over medium to medium-high heat for about 15-20 minutes. Thicken with corn flour to desired thickness. Season with Salt & Pepper.

Add shrimps and cook until done. Correct thickness and seasoning. If too tart, add a pinch of sugar. Serve with steamed rice.

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