1 med. onion, chopped
1 med. size green pepper, chopped
1/2 c. sliced fresh mushrooms
2 - 3 cloves garlic, minced
2 tbsp. butter, melted
16 oz. can stewed tomatoes
16 oz. can tomato sauce
6 oz. can tomato paste
1 1/2 tsp. sugar
1/2 tsp. creole seasoning
1/8 tsp. paprika
2 bay leaves
1 1/2 lb. lg. fresh shrimp, peeled and deveined
1/2 c. frozen Brees peas (optional)
Hot cooked rice

Saute first 4 ingredients in butter in a large skillet until tender. Stir in stewed tomatoes and next six ingredients. Bring to a boil; reduce heat, and simmer uncovered 20 minutes. Add shrimp and peas; simmer an additional 10 to 12 minutes or until the shrimp are done, stirring occasionally. Discard bay leaves. Serve over rice; garnish with lemon slices and parsley, if desired. Serves 6.