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Court of Two Sisters Shrimp Creole

1/4 pound butter
1 cup chopped green bell pepper
1 cup chopped onions
1 cup diced celery
1 cup diced shallots
2 cups chopped canned tomatoes
1 cup tomato pur?e or 2 tablespoons tomato paste
3 pounds peeled and de-veined shrimp
2 ounces cornstarch
1 pint cold water
1 ounce lemon juice
2 bay leaves

Melt butter; saut? peppers, onions, celery and shallots for 5 minutes. Add tomato pur?e or paste and bay leaves, then simmer 15 minutes.

Add shrimp and simmer 15 minutes

Dissolve cornstarch in 1 pint cold water, add and simmer 5 minutes.

Add lemon juice, salt and pepper to taste; add pinch of cayenne, simmer 15 minutes.

Serve over steamed rice or creamed potatoes.

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