Shrimp Creole #2

Ingredients

• 3 lb medium shrimp
• 2 qt shrimp stock
• 1 lb butter
• 4 onions, chopped
• 2 bell pepper, chopped
• 6 ribs celery, chopped
• 5 cloves garlic, minced
• 4 cans stewed tomatoes
• 2 small cans tomato paste
• 1 qt ketchup
• ½ tsp white pepper
• 2 tbs Cajun seasoning
• 3 tbs Tiger Sauce
• 1 tbs sugar
• 2 tsp Tabasco sauce
• 2 tbs Worcestershire sauce
• ¾ tsp salt
• ½ tsp black pepper
• 1½ tsp thyme
• 4 tbs lemon juice

Directions

1. Prep Shrimp: Peel and devein shrimp, reserving the heads and shells.
2. Make Stock: In 3 quarts cold water, add quartered onion, celery with leaves, garlic, 1 tsp salt, and the shrimp heads and shells. Bring to a boil, reduce heat, and simmer 30 minutes. Strain the stock twice to remove sediment.
3. Sauté Vegetables: In a pot, sauté onion, celery, bell pepper, and garlic in butter until tender.
4. Build Sauce: Add all remaining ingredients except shrimp. Bring to a boil, then reduce heat and simmer 30 minutes.
5. Cook Shrimp: Add shrimp and simmer 10 minutes, just until cooked through.
6. Serve: Mound ~150 g cooked rice in the center of the plate and ladle sauce around it. Garnish with freshly chopped parsley and serve hot.

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