• 2 lb. shrimp
• 1 C. chopped green bell pepper
• 1 C. chopped onion
• 2 14 1/2 oz. cans tomatoes with juice
• 1/4 tsp. thyme
• 4 cloves garlic, chopped
• 2 tsp. parsley, chopped
• 1 tsp. paprika
• 2 bay leaves
• Salt and cayenne pepper, to taste
• 1 Tbs. cornstarch

Sauté in 2 Tbs. 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 Tbs. 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.

Yield: 4 servings