Shrimp Creole

1/4 pound butter
1 cup chopped green bell pepper
1 cup chopped onions
1 cup diced celery
1 cup diced shallots
2 cups chopped canned tomatoes
1 cup tomato pur?e or 2 tablespoon tomato paste
2 bay leaves
3 pounds peeled, de-veined shrimp
2 ounces cornstarch
1 pint cold water
1 ounce lemon juice
Salt
Pepper
Cayenne

Melt butter; saut? peppers, onions, celery and shallots for 5 minutes. Add tomato pur?e or paste and bay leaves, then simmer 15 minutes.

Add shrimp and simmer 15 minutes.

Dissolve cornstarch in 1 pint cold water, add and simmer 5 minutes.

Add lemon juice, salt and pepper to taste; add pinch of cayenne, simmer 15 minutes.

Serve over steamed rice or creamed potatoes.