Recipe - Pats Shrimp Creole

6 tablespoon Butter
2 cup Coarsely chopped onion
2 cup Coarsely chopped celery
2 cup Coarsely chopped Green or
Red bell pepper
1 cup Tomato puree
6 Fresh tomato, peeled
3 Bay leaves
One fourth teaspoon Oregano
Pinch of thyme
Creole Seafood Seasoning
(See MM#: 9239)
2 cup Seafood stock
(See MM#: 9241)
One fourth cup Butter
2 cup Coarsely chopped onion
1 tablespoon Brown sugar
2 cup Coarsely chopped celery
2 cup Coarsely chopped Green or
Red bell pepper
60 Large fresh shrimp, peeled
And deveined
Streamed rice or jambalaya

Melt 6 tablespoons butter in 3 quart saucepan over medium heat. Add onion,
celery and pepper and saute 10 minutes. Add tomato puree, tomatoes, bay
leaves, oregano, thyme and seafood seasoning to taste and cook an
additional 10 minutes. Stir in stock and bring to boil. reduce heat and
simmer until sauce begins to thicken, about 45 minutes. remove from heat
and strain; discard vegetables.

Melt remaining butter in large saute pan over medium heat. Add
onion,sprinkle wit sugar and saute until golden brown. Add celery and
pepper and saute an additional 3 to 4 minutes. Reduce heat, stir in
reserved sauce and simmer gently 10 minutes. Add shrimp and cook just until
heated through. Serve immediately over rice or jambalaya.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini