Axe's Shrimp Creole Recipe

• 3 lb shrimp, peeled
• 8 Tbsp. butter
• 8 Tbsp. flour
• 1 can tomato sauce, (16 ounce.)
• 2 c. onions, minced
• 1 c. celery, minced
• 1 c. green bell pepper, minced
• 1 Tbsp. garlic, minced
• 1 c. green onions, minced
• 1 c. parsley, minced
• 1 Tbsp. thyme
• 3 x bay leaves
• 3 c. shrimp stock, Or possibly
• 3 c. water with fish bouillon
• 1 Tbsp. basil
• 1 Tbsp. brown sugar
• 4 slc lemon, thin salt, to taste cayenne pepper, to taste cooked rice

1. Saute/fry the shrimp in butter for 2-3 min; remove shrimp.
2. To the butter, add in the flour; stir over medium heat till lightly browned.
3. Add in the onions, celery, green bell pepper and garlic.
4. Saute/fry the vegetables till they begin to turn transparent.
5. Add in the stock, tomato sauce, thyme, bay leaves, basil, brown sugar, lemon slices, salt and pepper.
6. Simmer for about 15 min.
7. Add in green onions, parsley, and shrimp the last 5 min of cooking.
8. Serve over rice (cooked according to the directions on the package).
9. Serves 8 people.

shrimp, butter, flour, tomato sauce, onions, celery, green bell pepper, garlic, green onions, parsley, thyme, bay leaves, shrimp stock, water, basil, brown sugar, lemon

Taken from cookeatshare.com/recipes/axe-s-shrimp-creole-72637 (may not work)