Shrimp Creole

Name: Shrimp Creole
Ingredients: 2 onions, chopped; 1 bell pepper, chopped; 3 celery ribs, chopped; 5 garlic cloves, minced; 12 lb butter; 1 quart shrimp stock; 2 (10 ounce) cans Rotel Tomatoes; 1 (6 ounce) can tomato paste; 12 quart ketchup; 12 teaspoon white pepper; 1 tablespoon creole seasoning; 2 tablespoons tiger sauce; 1 tablespoon brown sugar; 2 teaspoons Tabasco sauce; 1 tablespoon Worcestershire sauce; 12 teaspoon salt; 12 teaspoon fresh ground black pepper; 2 teaspoons chopped fresh thyme; 2 tablespoons fresh squeezed lemon juice; 2 lbs shrimp; 6 cups cooked long-grain rice

21 ingredients

7 steps

Ingredients

2 onions, chopped
1 bell pepper, chopped
3 celery ribs, chopped
5 garlic cloves, minced
12 lb butter
1 quart shrimp stock
2 (10 ounce) cans Rotel Tomatoes
1 (6 ounce) can tomato paste
12 quart ketchup
12 teaspoon white pepper
1 tablespoon creole seasoning
2 tablespoons tiger sauce
1 tablespoon brown sugar
2 teaspoons Tabasco sauce
1 tablespoon Worcestershire sauce
12 teaspoon salt
12 teaspoon fresh ground black pepper
2 teaspoons chopped fresh thyme
2 tablespoons fresh squeezed lemon juice
2 lbs shrimp
6 cups cooked long-grain rice

Directions

1

Saute onion, celery, bell pepper and garlic in butter until tender.
2

Add all of the remaining ingredients except the shrimp.
3

Bring to a boil, then reduce heat to a simmer for 30 minutes.
4

Add the shrimp.
5

Simmer an additional 5 minutes.
6

To serve, place 1 cup of rice in the center of the plate, and ladle the sauce around it.
7

Garnish with fresh chopped green onion.