Shrimp Creole
["1 large onion, coarsely chopped", "1 medium green pepper, seeded and chopped", "1/3 c. salad oil", "2 (10 1/2 oz.) cans Del Monte stewed tomatoes", "1/8 tsp. pepper", "1 bay leaf", "2 Tbsp. cornstarch, mixed with 1/4 c. water", "2 cloves garlic, minced or pressed", "2 stalks celery, chopped", "2 tsp. paprika", "2 c. water", "1 tsp. salt", "1/4 tsp. Tabasco sauce", "2 lb. medium, raw shrimp, shelled and deveined", "3 to 4 c. hot, cooked rice"]
["In a 5 or 6-quart pan over medium-high heat, cook onion, garlic, green pepper and celery in oil until vegetables are soft and just beginning to brown (10 minutes).", "Stir in paprika and cook for 1 minute.", "Add tomatoes (break up with spoon) and their liquid, water, salt, pepper, Tabasco and bay leaf.", "Bring to a boil; reduce heat, cover and simmer for 20 minutes.", "Add shrimp and continue simmering until shrimp turn pink (6 to 8 minutes). Stir cornstarch mixture and add to pan.", "Cook, stirring, until sauce bubbles and thickens slightly.", "Remove bay leaf.", "Serve in bowls over hot, cooked rice.", "Makes 5 to 6 servings."]
["onion", "green pepper", "salad oil", "Del Monte", "pepper", "bay leaf", "cornstarch", "garlic", "stalks celery", "paprika", "water", "salt", "Tabasco sauce", "shrimp", "rice"]