Andrea's Shrimp Creole

2 T oil or butter
1-2 Red bell pepper, chopped
1-2 orange bell pepper, chopped
1/2 c celery, chopped
1/2 c onion chopped
1 bay leaf
2-3 large clove garlic, minced
salt and white pepper
16 oz tomato juice
2   141/2  cans diced petit tomatoes
1/2 tsp chili powder
2 tsp paprika (or more)
2 tsp worcesthsire
1/4 tsp cayenne
2 lb 21/25 wild gulf shrimp
hot sauce

heat oil and saute onion and garlic
add paprika, tomatoes, tomato juice, and chili powder
add worcestershire and hot sauce (to taste)
simmer and reduce
If sauce is too thick, add some water, if too thin, mix 3/4 tsp cornstarch with 1/4 c water
Add shrimp and cook 2-3 min
garnish with green onion tops or parsley