Shrimp Creole #2

Ingredients

• 1 lb butter
• 4 onions, chopped
• 2 bell pepper, chopped
• 6 ribs celery, chopped
• 5 cloves garlic, minced
• 4 cans stewed tomatoes
• 2 small cans tomato paste
• 1 qt ketchup
• ½ tsp white pepper
• 2 tbs Cajun seasoning
• 3 tbs Tiger Sauce
• 1 tbs sugar
• 2 tsp Tabasco sauce
• 2 tbs Worcestershire sauce
• ¾ tsp salt
• ½ tsp black pepper
• 1½ tsp thyme
• 4 tbs lemon juice
• 3 lb medium shrimp
• 2 qt shrimp stock

Directions

1. Peel and devein shrimp, reserving the heads and shells.
2. To 3 qt cold water, add one quartered onion, 1 stalk celery with leaves, 2 cloves of garlic, 1 tsp salt and the shrimp shells and head and bring to a boil. Reduce heat and simmer for 30 minutes. Strain the stock twice, as it will be very particulate.
3. Sautee the onion, celery, bell pepper and garlic in butter until tender.
4. Add all the remaining ingredients except the shrimp. Bring to a boil, then reduce heat and simmer for 30 minutes.
5. Add the shrimp and simmer another 10 minutes.
6. To serve, heap about 150 g of rice in the center of the plate, and ladle a generous amount of the sauce around it. Garnish with fresh chopped parsley.