Shrimp Creole

adapted from Breakfast at Brennan's

1/2 cup (1 stick) butter

1 1/2 cups green bell pepper, chopped (I used about 2 cups)

1 1/2 cups onion, chopped (I used about 2 cups)

1 1/2 cups celery, chopped (I used about 2 cups)

1 tablespoon garlic, finely chopped

1/4 cup tomato paste

2 tablespoons paprika

1 1/2 teaspoons Italian seasoning

1 1/2 cups chicken stock or water

1 cup tomato juice

1 cup tomatoes, peeled and chopped (I used one 14.5 oz can of diced tomatoes, with juice)

1 1/2 teaspoons Worcestershire sauce

1 1/2 teaspoons salt

pinch of black pepper

pinch of cayenne pepper

pinch of white pepper

1 1/2 tablespoons cornstarch

4 tablespoon water

3 lbs medium shrimp peeled and deveined

1/4 cup fresh parsley

4 cups prepared rice

Melt butter in a large saucepan and cook the bell pepper, onion, celery, and garlic until tender, 5 to 8 minutes.

Stir in the tomato paste, paprika, and Italian seasoning and cook an additional 3 minutes.

Add 1 1/2 cups chicken stock or water, tomato juice, tomatoes, Worcestershire, salt, black, cayenne and white pepper. Bring the mixture to a boil, then reduce the heat and simmer for 8 to 10 minutes, stirring frequently.

In a small bowl, blend the cornstarch with 4 tablespoons water until smooth. Gradually add the cornstarch to the mixture, stirring constantly, until the sauce thickens.

Add the shrimp and parsley to the sauce and bring to a boil. Lower the heat and simmer for 5 to 8 minutes until the shrimp are cooked through, do not overcook. Sprinkle with parsley and serve over rice.