Shrimp Creole

• 1/3 c. vegetable oil
• 6 green onions, chopped
• 1 large onion, chopped
• 2 medium green peppers, chopped
• 4 garlic cloves, minced
• 3 celery stalks, chopped
• 6 large tomatoes, peeled and chopped
• 1 1/2 c. Burgundy wine
• 1 1/2 c. seafood stock or 1 (8 oz.) bottle clam juice
• 1 large bay leaf
• 1 Tbsp. minced fresh thyme or 3/4 tsp. dried thyme
• 1 Tbsp. minced parsley
• 1/2 tsp. freshly ground black pepper
• 1/2 tsp. cayenne pepper
• salt to taste
• juice of 1 lemon
• 3 lb. uncooked medium shrimp, peeled and deveined
• hot, cooked rice
• chopped green onions
• minced parsley

1. In heavy skillet, heat oil over medium heat.
2. Add 6 green onions, onion, green peppers, garlic and celery; saute until vegetables are thoroughly wilted, about 10 minutes.
3. Stir in tomatoes and wine.
4. Cook, stirring often, until liquid is reduced by 1/2.

vegetable oil, green onions, onion, green peppers, garlic, celery stalks, tomatoes, wine, seafood stock, bay leaf, thyme, parsley, freshly ground black pepper, cayenne pepper, salt, lemon, shrimp, green onions, parsley

Taken from www.cookbooks.com/Recipe-Details.aspx?id=439513 (may not work)