2 pounds shrimp
1 cup chopped green bell pepper
1 cup chopped onion
2 (14 1/2 oz.) cans tomatoes with juice
1/4 teaspoon thyme
4 cloves garlic, chopped
2 teaspoons parsley, chopped
1 teaspoon paprika
2 bay leaves
Salt and cayenne pepper, to taste
1 tablespoon cornstarch
Saute in 2 tablespoons butter the green pepper and onion. Add the tomatoes and juice and other seasonings. Blend in the cornstarch using a wire whip. Simmer covered 1 hour.
Saute the shrimp in 3 tablespoons butter that has been seasoned with salt and pepper.
Add to the sauce.
This is better if made a day ahead of time. Can be frozen. Serve with white rice.