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Antoine's Shrimp Creole



  • 2 pounds shrimp
  • 1 cup chopped green bell pepper
  • 1 cup chopped onion
  • 2 (14 1/2 ounce) cans tomatoes with juice
  • 1/4 teaspoon thyme
  • 4 cloves garlic, chopped
  • 2 teaspoons parsley, chopped
  • 1 teaspoon paprika
  • 2 bay leaves
  • Salt and cayenne pepper, to taste
  • 1 tablespoon cornstarch


  1. Sauté the green pepper and onion in 2 tablespoons butter.
  2. Add the tomatoes and juice and other seasonings.
  3. Blend in the cornstarch using a wire whip. Simmer covered 1 hour.
  4. Sauté the shrimp in 3 tablespoons butter that has been seasoned with salt and pepper. Add to the sauce.

Yield: 4 servings

This is better if made a day ahead of time. Can be frozen. Serve with white rice.

Source: Antoine's Restaurant - New Orleans, Louisiana


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