Shrimp Creole

• 2 onions, chopped
• 1 bell pepper, chopped
• 3 celery ribs, chopped
• 5 garlic cloves, minced
• 12 lb butter
• 1 quart shrimp stock
• 2 (10 ounce) cans Rotel Tomatoes
• 1 (6 ounce) can tomato paste
• 12 quart ketchup
• 12 teaspoon white pepper
• 1 tablespoon creole seasoning
• 2 tablespoons tiger sauce
• 1 tablespoon brown sugar
• 2 teaspoons Tabasco sauce
• 1 tablespoon Worcestershire sauce
• 12 teaspoon salt
• 12 teaspoon fresh ground black pepper
• 2 teaspoons chopped fresh thyme
• 2 tablespoons fresh squeezed lemon juice
• 2 lbs shrimp
• 6 cups cooked long-grain rice

1. Saute onion, celery, bell pepper and garlic in butter until tender.
2. Add all of the remaining ingredients except the shrimp.
3. Bring to a boil, then reduce heat to a simmer for 30 minutes.
4. Add the shrimp.
5. Simmer an additional 5 minutes.
6. To serve, place 1 cup of rice in the center of the plate, and ladle the sauce around it.
7. Garnish with fresh chopped green onion.

onions, bell pepper, celery, garlic, butter, shrimp, tomatoes, tomato paste, ketchup, white pepper, creole seasoning, tiger sauce, brown sugar, tabasco sauce, worcestershire sauce, salt, ground black pepper, thyme, fresh squeezed lemon juice, shrimp, rice

Taken from www.food.com/recipe/shrimp-creole-316307 (may not work)