Saucy Creole Shrimp

By KeyIngredient

Ingredients

• 4 tablespoon(s) butter
• 2 stalk(s) celery, finely chopped
• 1 large green pepper, finely chopped
• 1 medium onion, finely chopped
• 1 teaspoon(s) salt-free Creole seasoning
• 1/4 cup(s) all-purpose flour
• 2 medium tomatoes, chopped
• 8 ounce(s) clam juice
• 1.50 pound(s) (16- to 20-count) peeled, deveined shrimp
• 1 tablespoon(s) Worcestershire sauce
• 1 tablespoon(s) Louisiana-style hot sauce, plus more for serving
• 1.50 cup(s) cooked white rice, for serving

Preparation

Step 1

In 5-quart saucepot, melt butter on med. Add celery, green pepper, onion and Creole seasoning.

Cook 15 minutes or until vegetables are tender, stirring occasionally.

Sprinkle flour over vegetables. Cook 2 minutes, stirring. Add tomatoes; cook 2 minutes or until tomatoes are very soft, scraping up browned bits. Stir in clam juice. Heat to simmering on high.

Add shrimp, Worcestershire sauce and hot sauce. Simmer 5 minutes or until shrimp are just cooked through, stirring occasionally. Serve over rice with additional hot sauce, if desired.