6 tablespoons unsalted butter 1 cup thinly sliced yellow onion 1 cup julienned green bell pepper 2 cloves garlic, thinly sliced 1 bay leaf 2 tablespoons sweet paprika 2 cups diced fresh tomatoes 1 cup tomato juice 4 teaspoons Worcestershire sauce 4 teaspoons Tabasco sauce or similar Louisiana hot-pepper sauce 1 1/2 tablespoon cornstarch 1/2 cup water 3 pounds fresh shrimp (20 to 24 count), peeled, deveined
To make sauce: Melt 2 tablespoons butter in saute pan over medium heat. Add onion, bell pepper, celery, garlic and bay leaf. Sauté for 1 to 2 minutes. Add paprika, tomatoes and tomato juice. Stir well. Add Worcestershire sauce and Tabasco. Simmer for 10 minutes, or until reduced by about one-quarter and vegetables begin to wilt. In small bowl, combine cornstarch and water. Stir until dissolved. Stir into sauce. Cook, stirring for about 2 minutes to cook off raw taste of cornstarch.
To cook shrimp: Place second sauté pan over medium heat. Add remaining 4 tablespoons butter. Heat until melted. Add shrimp. Saute, stirring constantly, for about 5 minutes, or until pink and tender. Pour sauce over shrimp. Toss to coat well. Transfer to warmed dinner plates. Serve.
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