Shrimp Creole - Southeast Texas Style

• 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

1. In a large skillet, melt 1/4 cup of the butter (reserving the other 1/4 cup for later)over medium heat.
2. Saute the onion, celery, bell pepper and garlic until tender.
3. Add the other 1/4 cup butter to the skillet and stir in until melted.
4. Sprinkle the flour into the skillet and stir until combined.
5. Add the canned tomatoes, tomato paste and red wine, blending well.
6. At this point, add all the remaining ingredients except for the shrimp.
7. Let come to a boil, then reduce heat to low, cover and let simmer for 30 minutes, stirring occasionally to prevent sticking.
8. Add shrimp to simmering creole and stir to combine.
9. Cook approximately 10 more minutes, until shrimp turns pink and is done.
10. Remove bay leaves before serving.
11. Serve over hot cooked rice.

butter, onions, celery, green bell pepper, garlic, flour, tomatoes, tomato paste, red wine, salt, ground black pepper, worcestershire sauce, sugar, basil, thyme, bay leaves, parsley, shrimp

Taken from www.food.com/recipe/shrimp-creole-southeast-texas-style-125899 (may not work)