Shrimp Creole

• 2 pounds shrimp heads off
• 1 quart water
• 1/2 cup vegetable oil
• 3 medium yellow onion chopped
• 2 large sweet bell peppers chopped
• 5 each celery stalks chopped fine
• 10 large tomatoes peeled and seeded
• 2 teaspoons salt
• 1 teaspoon red pepper flakes ground
• 1/2 teaspoon black pepper ground
• 1/2 teaspoon white pepper ground
• 1 tablespoon thyme
• 1 tablespoon basil
• 1 1/2 teaspoons sugar
• 5 each bay leaves
• 1 cup scallions, spring or green onions chopped
• 1 cup parsley leaves chopped

1. Peel and devein the shrimp.
2. Place heads (if you have them), and peels in a small saucepan and add the water.
3. Bring to a slow boil over medium-high heat and let boil slowly for 15 to 20 minutes.
4. Strain and discard the heads and peels.
5. Place the oil in a Dutch oven or other large, heavy pot and place over medium-high heat.
6. Add the onions, peppers, and celery and saute stirring often, until the vegetables are very soft, about 45 minutes.
7. Stir in the tomatoes, salt, peppers, herbs, sugar, and shrimp stock and return to simmer.
8. Reduce heat to medium and let simmer for 2 hours, stirring occasionally.
9. This is your creole sauce; it can be prepared 1 or 2 days in advance and stored in the refrigerator (I find the sauce is even better after sitting a couple of days in the refrigerator).

shrimp, water, vegetable oil, onion, sweet bell peppers, celery stalks, tomatoes, salt, red pepper, black pepper, white pepper, thyme, basil, sugar, bay leaves, scallions, parsley

Taken from recipeland.com/recipe/v/shrimp-creole-47367 (may not work)