Louisiana Shrimp Creole

Louisiana Shrimp Creole

1/4 lb. butter
1 cup chopped onions
1 cup diced shallots
1 cup tomato puree or 2 tbsp. tomato paste
1 oz. lemon juice
2 oz. cornstarch
1 cup chopped green peppers
1 cup diced celery
2 cups chopped canned tomatoes
2 bay leaves
3 lbs. peeled and deveined shrimp
salt, pepper and cayenne

Melt butter, sauté pepper, onions, celery, shallots for five minutes, add tomato puree or paste, bay leaves, simmer for fifteen minutes. Add shrimp and simmer for fifteen minutes, dissolve cornstarch in one pint water, add and simmer for five minutes. Add lemon juice, salt and pepper to taste, add pinch of cayenne, simmer for fifteen minutes. Serve over steamed rice. Serves 8