6 tbsp. (3/4 stick) unsalted butter
1 c. fine julienne-cut onions
1 c. fine julienne-cut green bell peppers
2 stalks celery, cut into fine strips
2 cloves garlic, thinly sliced
1 bay leaf
2 tbsp. paprika
2 c. diced fresh tomatoes + 1 c. tomato juice
4 tsp. Louisiana Hot Sauce
4 tsp. Worcestershire sauce
1 1/2 tbsp. cornstarch
1/2 c. water
2 lbs. shrimp, peeled and deveined

1. Melt 2 tablespoons butter in saute pan and saute onion, green bell pepper, celery, garlic and bay leaf a minute or two. Before onion becomes transparent, add paprika, tomatoes and tomato juice. Stir well. Add Worcestershire sauce and red hot sauce and simmer until volume is reduced by a fourth and vegetables are soft.

2. Mix cornstarch and water and stir into sauce. Cook, stirring, for about 2 minutes to cook cornstarch.

3. Saute shrimp in remaining butter until pink and tender, about 5 minutes. Pour sauce over shrimp and toss well. Serve over rice.