Shrimp Creole

• 3 1/2 lb. shrimp
• 2 1/2 c. seafood stock
• 1/4 c. margarine
• 2 1/4 c. chopped onions
• 1 3/4 c. chopped celery
• 1 1/2 c. chopped green pepper
• 4 Tbsp. margarine
• 2 tsp. minced garlic
• 1 bay leaf
• salt, pepper and cayenne
• 2 tsp. sugar
• 1 1/2 tsp. hot sauce
• 3 c. peeled chopped tomatoes
• 1 1/2 c. tomato sauce

1. Rinse, shell and devein shrimp.
2. Prepare seafood stock from shrimp shells and heads.
3. Heat 1/4 cup margarine over high heat in a 5-quart pan.
4. Add 1 cup onions.
5. Cook, stirring frequently, for approximately 3 minutes or until caramelized.
6. Add remaining onions, celery, green pepper and 4 tablespoons margarine.
7. Cook until tender.
8. Add garlic, bay leaf, salt, pepper, hot sauce and 1/2 of stock.
9. Cook on medium heat for 5 minutes to blend and finish veggies, stirring often.
10. Add tomatoes; simmer on low for 10 minutes, stirring occasionally.
11. Stir in remaining tomato sauce, stock and sugar.
12. Simmer 15 minutes.
13. Add shrimp.
14. Cook until pink and plump, approximately 3 to 4 minutes.
15. Serve 1 cup sauce with 1/2 cup rice.
16. Serves 10.

shrimp, seafood stock, margarine, onions, celery, green pepper, margarine, garlic, bay leaf, salt, sugar, hot sauce, tomatoes, tomato sauce

Taken from www.cookbooks.com/Recipe-Details.aspx?id=537461 (may not work)