Shrimp Creole

Directions

1. 1
   Rinse shrimp well and pat dry on paper towels.
2. 2
   In a bowl, rinse reserved shells well in several changes of water, drain them in a colander.
3. 3
   Combine them with 2 cups water in a saucepan.
4. 4
   Bring to boil and simmer mixture for 20 minutes.
5. 5
   Strain broth through a sieve lined with a dampened paper towel (there should be about 1 1/4 cups of broth, if not, add enough water to measure, or reduce).
6. 6
   Reserve.
7. 7
   In a large skillet, melt 2 tblsps butter over moderately-low heat and in it cook the garlic, stirring, until it is pale golden.
8. 8
   Discard garlic and add shrimp to the oil.
9. 9
   Cook over moderate heat, stirring, for 3 minutes, or until barely pink, but not cooked through.
10. 10
    Transfer shrimp to a bowl, add remaining 2 tblsps of butter to the skillet and cook onion, peppers, mushrooms and celery, stirring, for 5 minutes.
11. 11
    Add paprika and flour and cook over moderately-low heat, stirring, for 3 minutes.
12. 12
    Stir in tomato paste and reserved shrimp broth and bring to boil.
13. 13
    Add shrimp mixture and simmer, stirring occasionally, for 3 minutes, or until shrimp are cooked through.
14. 14
    Stir in sour cream and Tabasco.
15. 15
    Bring mixture to a simmer, stirring, and season with salt and pepper (may be made 1 day in advance and kept covered and chilled. Reheat in skillet over moderately-low heat, stirring, until heated through, but do not let boil.) Spoon Shrimp Creole in center and around edge of rice ring and garnish with parsley.