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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 4 |
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The source of this recipe is from Antoine's Restaurant in New Orleans, Louisiana. Ingredients:
2 lbs shrimp, peeled |
5 tablespoons butter, divided |
1 cup green bell pepper, chopped |
1 cup onion, chopped |
2 (14 ounce) cans tomatoes with juice |
1/4 teaspoon thyme |
4 cloves garlic |
2 teaspoons parsley, chopped |
1 teaspoon paprika |
2 bay leaves |
salt |
cayenne pepper, to taste |
1 tablespoon cornstarch |
Directions:
1. Sauté green pepper and onion in 2 Tbsps.
2. butter.
3. Add tomatoes and juice and other seasoniongs.
4. Blend in the cornstarch using a wire whip.
5. Simmer covered 1 hour.
6. Sauté the shrimp in 3 Tbsps.
7. butter that has been seasoned with salt and pepper.
8. Add shrimp to the sauce.
9. Remove bay leaves and serve with cooked white rice.
10. NOTE: This is better if made a day ahead.
11. It can also be frozen.
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