Serves 3-4

INGREDIENTS

• 1-1½ lbs medium-size fresh shrimp

• 2 tbsp  corn, canola or vegetable oil

• ½ - ¾ cups water

• 1 small onion, chopped

• 1 bunch scallions, chopped

• ½ tsp minced garlic

• 1 bay leaf

• 1 tbsp tomato paste

• 1 tbsp corn starch

• ½ cup water

• 3 cups white rice

PREPARATION

1. Cook rice as per directions.

2. In a medium saucepan, add oil and heat to medium high. Add onions and sauté until tender.  Add all other ingredients (except rice).  Water should only be added to level of shrimp.  Bring to brief boil, stirring well, then reduce to low.  Cover and simmer 10 minutes.  DO NOT OVERCOOK.  Mix corn starch with ½ water, stirring until well dissolved.  Add the mixture to the Shrimp Creole, stirring constantly, until it thickens.

3. Serve over rice.

NOTE

This is not a soup, and served to be eaten with a fork.