Shrimp Creole

(courtesy Phyllis McGowan)

½ c chopped onion
½ c chopped celery
½ c chopped green pepper
2 cloves garlic minced
2 T butter
1 14 ½ ounce can diced tomatoes
2 T snipped fresh parsley
½ tsp salt
½ tsp paprika
1/8-1/4 tsp ground red pepper
1 bay leaf
2 T cold water
1 lb shrimp, peeled, deveined and cooked
4 tsp cornstarch
2 cups hot, cooked rice

In large skillet cook onion, celery, green pepper and garlic in butter until tender. Stir in tomatoes and spices. Bring to boil, reduce heat, cover and simmer for 15 minutes.
Stir together cornstarch and water. Add shrimp and cornstarch mixture. Cook and stir until thick and bubbly. Serve over rice.