Mimi's Louisiana Shrimp Creole

2 lb. raw shrimp, peeled and deveined
1 or 2 Tablespoon cooking oil
1 green bell pepper, chopped fine
1 onion, chopped fine
2 celery ribs, sliced
1 garlic clove, minced OR garlic powder (not garlic salt)
2 Tablespoon fresh parsley flakes OR 3 teaspoon dried parsley
2 teaspoon dried basil
salt and pepper to taste
1 can tomato paste
1 14oz. can diced tomatos
2 8oz. cans tomato sauce
1 or 2 bay leaves
1 can sliced mushrooms OR 4 oz. fresh
1/4 cup sherry (optional)
1 Tablespoon cornstarch
2 Tablespoon water

Heat oil in large skillet. Add chopped bell pepper, onion, celery, garlic, parsley, basil, salt and pepper. Saute until vegetables are soft and transparent, but not browned. Add all tomato ingredients, bay leaves, and mushrooms. Add shrimp. Cover and cook slowly for 45 minutes. Add sherry and simmer an additional 15 minutes. Serve over rice.

Fairly small shrimp don't have to be deveined, large ones do.