Shrimp Creole

Shrimp Creole

recipe from Margaret Williams

2 tablespoons butter
3 large onions, rough chopped
2 large bell peppers, seeded and rough chopped
6 large tomatoes, skinned and seeded, rough chopped
1/4 teaspoon thyme leaves
3 bay leaves
1 teaspoon paprika
4 cloves garlic, minced
2 tablespoons, minced parsley
2 teaspoons salt, or to taste
1/2 teaspoon black pepper
1/4 teaspoon cayenne pepper, or to taste
3 pounds who raw shrimp, peeled and headed
3 cups hot cooked rice
Parsley sprigs for garnish

In a large skillet or saucepan, melt the butter and saute the onions and bell peppers until they become limp. Add the chopped tomatoes and all remaining ingredients except the shrimp, rice and parsley. Simmer together just long enough to eliminate excess liquid. Add the shrimp and continue cooking for a few minutes or until the shrimp become fully but not over cooked.
Serve each portion over 1/2 cup rice and garnish with parsley sprigs.

Serves 6 to 8.