Shrimp Creole from Antoine's Restaurant

Here I share with you the best and easiest recipe for Shrimp Creole I have ever encountered. It is straight out of Antoine's Restaurant Since 1840 Cookbook. I have been using this exact recipe for many, many years. Enjoy.

Serves 6

3 pounds raw shrimp, peeled
1 stick butter
salt and cayenne pepper, to taste
3 cups Creole Sauce (recipe follows)
3 cups hot cooked rice

Heat butter and saute shrimp with a little salt and cayenne pepper until the shrimp become firm. Add the Creole Sauce and simmer together for 20 minutes.

Serve the shrimp and sauce with 1/2 cup hot cooked rice on each plate.

Creole Sauce
Yield: 3 cups

2 tablespoons butter
1 cup bell pepper, chopped
1 cup onion, chopped
3 cups tomato pulp, chopped
1/4 teaspoon dried thyme
2 bay leaves
4 cloves garlic, minced
2 tablespoons parsley, minced
1 teaspoon paprika
salt and cayenne pepper, to taste
1 tablespoon cornstarch

Melt butter and saute the onions and bell pepper until they become limp. Add all the remaining ingredients except the cornstarch, and season to taste with salt and cayenne pepper. Simmer for 20 minutes.

Mix the cornstarch with a litte water and blend into the sauce. Cook for a few minutes more to thicken.

NOTE: I toss a tablespoon of butter and 1/8 cup of chopped parsley into the hot rice. This makes quite a difference in taste and appearance.