Shrimp Creole
2 pounds fresh or frozen shrimp (cleaned and
deveined)
1/2 cup finely chopped onion
1/2 cup finely chopped celery
1/2 cup chopped bell pepper
1 clove garlic - minced
2 Tablespoons olive oil
2 cans chopped tomatoes
1 8-ounce can tomato sauce
1 Tablespoon lemon juice
1 Tablespoon Worcestershire Sauce
1Tablespoon hot pepper sauce (or to taste)
1 teaspoon granulated sugar
1-2 teaspoons salt
2 Teaspoons corn starch
3 Tablespoons cold water
Sauté onions, celery, bell pepper and garlic in olive oil. Add the tomatoes, tomato sauce, lemon juice, Worcestershire sauce, hot pepper sauce, sugar and salt. Bring to simmer and cook for about 15 minutes to blend flavors.
Make slurry of the cold water and cornstarch and add. Continue to cook and stir until mixture thickens and bubbles. Add shrimp, cover and simmer for 3 to 5 minutes depending on size of shrimp. Do NOT overcook shrimp as they will be tough.
Serve over cooked long grain rice.
