Shrimp Creole

From Diana Rattray,Your Guide to Southern U.S. Cuisine.

INGREDIENTS:

• 1 tablespoon vegetable oil
• 1 medium onion, chopped
• 1 dash cayenne pepper
• 1 pinch thyme leaves, crumbled
• 2 bay leaves
• 6 to 8 green onions, chopped
• 1 can (14.5 ounces) tomatoes, undrained
• 1 cup chopped celery
• 3 ounces tomato paste (about 6 tablespoons)
• 1 green bell pepper, thinly sliced
• 3 pounds medium shrimp, peeled
• 2 cloves garlic, chopped
• hot, cooked rice

PREPARATION:

Heat oil in a heavy skillet; sauté onions, celery, bell pepper, garlic, thyme, cayenne pepper and bay leaves for a few minutes, or until vegetables are just tender. Add tomatoes and tomato paste; simmer 15 minutes. Add peeled raw shrimp; simmer 10 minutes. Serve over hot rice.
Serves 6 to 8.