Tadich Grill`s Shrimp Creole

Tadich Grill`s Shrimp Creole

6 tablespoons unsalted butter
1 cup thinly sliced yellow onion
1 cup julienned green bell pepper
2 cloves garlic, thinly sliced
1 bay leaf
2 tablespoons sweet paprika
2 cups diced fresh tomatoes
1 cup tomato juice
4 teaspoons Worcestershire sauce
4 teaspoons Tabasco sauce or similar Louisiana hot-pepper sauce
1 1/2 tablespoon cornstarch
1/2 cup water
3 pounds fresh shrimp (20 to 24 count), peeled, deveined

To make sauce: Melt 2 tablespoons butter in saute pan over medium heat. Add
onion, bell pepper, celery, garlic and bay leaf. Saute for 1 to 2 minutes. Add paprika, tomatoes and tomato juice. Stir well. Add Worcestershire sauce and Tabasco. Simmer for 10 minutes, or until reduced by about one-quarter and vegetables begin to wilt. In small bowl, combine cornstarch and water. Stir until dissolved. Stir into sauce. Cook, stirring for about 2 minutes to cook off raw taste of cornstarch.

To cook shrimp: Place second saute pan over medium heat. Add remaining 4
tablespoons butter. Heat until melted. Add shrimp. Saute, stirring constantly, for about 5 minutes, or until pink and tender. Pour sauce over shrimp. Toss to coat well. Transfer to warmed dinner plates. Serve.

Serves/Makes: 4