Shrimp Creole

Ingredients:

1 lb. large shrimps, peeled and deveined (tails left on)
4 cloves garlic, minced
2 large onions, chopped
1 large tomato, cut in pieces
1 large sweet potato, cut in pieces and lightly fried
1 green pepper, cut in strips
1 bay leaf
2 teaspoons paprika
½ cup white wine or vermouth
8 sprigs parsley, chopped
½ cup olive oil
Salt & Pepper to taste

Sauté onion and green pepper in olive oil until onion is transparent. Add garlic and bay leaf. Add shrimps; when they start turning pink, add paprika. Stir well and add wine, parsley, salt and pepper. If sauce seems too thin, throw in a handful of bread crumbs (unseasoned). Serve with fluffy rice and fried ripe plantains. Serves 2.