Shrimp Creole

• 2 to 2 1/2 lb. raw shrimp, shelled and deveined
• 3 Tbsp. butter (may need more)
• 1/2 c. finely chopped onions
• 1/2 c. finely chopped celery
• 1/4 c. finely chopped green peppers
• 1/4 c. finely chopped green onions
• 2 Tbsp. chopped parsley (fresh is best)
• 1 clove garlic, minced
• 1/8 tsp. thyme
• 1 Tbsp. flour
• 8 oz. can tomato sauce
• 1/2 can water
• 1 tsp. salt
• 1/2 tsp. each: black, red and white pepper or to taste
• 1/8 tsp. hot sauce

1. Melt butter over medium heat in large saucepan.
2. Add onions, celery and green peppers.
3. Saute, stirring often until onions are transparent.
4. (May need to turn heat to low.
5. Add more butter if needed)

shrimp, butter, onions, celery, green peppers, green onions, parsley, clove garlic, thyme, flour, tomato sauce, water, salt, black, hot sauce

Taken from www.cookbooks.com/Recipe-Details.aspx?id=236604 (may not work)