Shrimp Creole

By McLean

Ingredients

• 2 lbs. medium-sized fresh or frozen shrimp
• 2 cups chopped onion
• 1 cup chopped green bell pepper
• 1 cup chopped celery
• 2 garlic cloves, minced
• 1/4 cup vegetable oil
• 1 (6-oz.) can tomato paste
• 1 1/2 cups chicken broth, divided
• 1 (14.5-oz.) can diced tomatoes, undrained
• 1 (8-oz.) can tomato sauce
• 2 bay leaves
• 1 teaspoon sugar
• 1 teaspoon ground red pepper or 1/4 teaspoon hot sauce
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon salt
• 2 tablespoons flour or cornstarch
• Hot cooked rice

Details

Servings 6
Preparation time 25mins
Cooking time 60mins

Preparation

Step 1

Saute onion and next 3 ingredients in hot oil in a large skillet over medium-high heat 5 minutes or until tender. Add tomato paste, and cook, stirring constantly for 1 minute. Stir in 1 cup chicken broth and next 6 ingredients; bring to a boil. Reduce heat, and simmer, stirring occasionally, 20 minutes.

While sauce is simmering, saute shrimp in 2 tablespoons butter for only one minute or until shrimp lose their translucent look.

Stir together the remaining 1/2 cup chicken broth and flour (or cornstarch). Whisk into tomato mixture and cook, stirring occasionally, 5 minutes.

Discard bay leafs and serve over rice.