Shrimp Creole IV Recipe

In a medium stock pot combine the reserved shrimp shells 1/2 onion 1 carrot 2 strips celery and 4 cups water. Simmer for 1 hour uncovered; stirring occasionally. Strain the stock into a smaller saucepan boil and reduce the stock to 2 cups. Remove from heat.

In a heavy skillet melt grease over medium heat. Add the onions celery garlic and green bell pepper; saute until soft and beginning to caramelize around the edges.

Add the bay leaves salt black pepper brown sugar cayenne pepper hot sauce and 2 cups reduced shrimp stock. Bring to a boil and add crushed rosemary crushed thyme crushed basil tomatoes and tomato sauce.

Cover and simmer over low/medium heat stirring occasionally for 1 hour.

Add the cleaned and deveined shrimp. Stir cover and turn off the heat. Let the shrimp sit for 15 to 20 minutes or until pink throughout. Sprinkle the green onions on top.