Shrimp Creole

• 1 1/2 lb. fresh boiled shrimp
• 1 1/2 c. minced onion
• 1/2 c. minced green pepper
• 1 piece garlic, minced
• 1 (No. 2 1/2) can tomatoes, chopped
• 1 bay leaf
• 1 tsp. sugar
• 1 tsp. Worcestershire sauce
• few drops Tabasco sauce
• 6 Tbsp. butter or margarine
• 1 c. minced celery
• 1 can tomato paste
• 2 tsp. salt
• 1 bouillon cube, dissolved in 1 c. hot water

1. Saute onion, pepper, celery and garlic in butter for 5 minutes.
2. Add tomatoes, tomato paste and seasonings.
3. Add bouillon cube and water.
4. Cook slowly, uncovered, for 30 to 45 minutes. Add more seasonings, if desired.
5. Add shrimp approximately 15 minutes before serving.
6. Serve over rice.
7. Serves 8 to 10.

shrimp, onion, green pepper, garlic, tomatoes, bay leaf, sugar, worcestershire sauce, tabasco sauce, butter, celery, tomato paste, salt, bouillon cube

Taken from www.cookbooks.com/Recipe-Details.aspx?id=539651 (may not work)