Shrimp Creole - Southeast Texas Style

Ingredients

• 1/2 cup butter, divided
• 2 cups onions, diced
• 1 cup celery, diced
• 1 cup green bell pepper, diced
• 4 garlic cloves, minced
• 2 tablespoons flour
• 2 (10 ounce) cans Rotel tomatoes
• 1 (8 ounce) can tomato paste
• 1/2 cup red wine
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 1 tablespoon Worcestershire sauce
• 1 tablespoon sugar
• 1/2 teaspoon basil
• 1 teaspoon thyme
• 2 bay leaves
• 1 bunch parsley, cleaned & finely chopped
• 2 lbs medium shrimp, peeled & deveined

Directions

1. 1

   In a large skillet, melt 1/4 cup of the butter (reserving the other 1/4 cup for later)over medium heat.

2. 2

   Saute the onion, celery, bell pepper and garlic until tender.

3. 3

   Add the other 1/4 cup butter to the skillet and stir in until melted.

4. 4

   Sprinkle the flour into the skillet and stir until combined.

5. 5

   Add the canned tomatoes, tomato paste and red wine, blending well.

6. 6

   At this point, add all the remaining ingredients except for the shrimp.

7. 7

   Let come to a boil, then reduce heat to low, cover and let simmer for 30 minutes, stirring occasionally to prevent sticking.

8. 8

   Add shrimp to simmering creole and stir to combine.

9. 9

   Cook approximately 10 more minutes, until shrimp turns pink and is done.

10. 10

    Remove bay leaves before serving.

11. 11

    Serve over hot cooked rice.