|1/2 cupmargarine or olive oil|
|2 largeOnions; chopped|
|4 clovesgarlic; minced (4 to 5)|
|2 Celerystalks; finely chopped|
|6 largeTomatoes; peeled and chopped OR|
|2 large cansTomatoes; peeled and chopped|
|2 quartsshrimp stock; (chicken stock can be substituted, but it's just not the same)|
|2 smallgreen peppers; seeded and chopped|
|2 canstomato paste; (12 oz)|
|2 bay leaves; whole|
|2 teaspoonsfresh thyme|
|1 TablespoonChopped parsley|
|1/2 teaspoonBlack Pepper; ground|
|1/2 teaspoonground white pepper|
|1/2 teaspoonground cayenne pepper|
|5 TablespoonsTiger Sauce; (or whatever's your favorite hot sauce)|
|1 teaspoonTabasco sauce|
|2 TablespoonsWorchestershire Sauce|
|lemon juice; of 1 lemon or 2 tablespoons bottled lemon juice|
|4 poundsuncooked medium shrimp; peeled and deveined (Savethe shells for the stock)|
|Cooked long-grain rice; Use more or less according to how you like it|
Shrimp Creole Preparation
To make a shrimp stock, place 1 chopped carrot, 1 medium onion, quartered, shrimp shells (and heads if you were able to get them), 2 stalks celery, chopped, and one head of garlic, chopped in half, into a saucepan with 4 quarts of water and boil for 30-45 minutes. Strain the stock and discard the vegetables. These ingredients are NOT listed above.
Melt butter (or margarine) in large, heavy skillet or Dutch Oven and saute onion, bell pepper, celery and garlic until tender.
Add stock, tomatoes, tomato paste, and remaining ingredients (except shrimp and rice) to skillet.
Bring to a boil and then reduce heat.
Simmer for approximately 1 hour, stirring occasionally. It doesn't hurt
anything to simmer longer, just don't add the shrimp until you're almost ready to serve the dish.
Add shrimp and simmer for about 10-15 minutes more (Don't overcook the shrimp).
To serve, ladle a generous portion of the creole sauce over a bowl of rice.
Dig in and enjoy.
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