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SEAFOOD RECIPE: Shrimp Creole

2-tbsp butter
1/2- cup onion, finely chopped
2-tbsp all-purpose flour
3-cups water
6 oz can tomato paste
1/2- cup green pepper, finely chopped
1/2- cup celery, finely chopped
1-tsp parsley, snipped
1/2-tsp salt
1/4-tsp hot pepper sauce
Dash ground cayenne pepper
1 bay Leaf
2-cups medium shrimp, cooked
2-cups hot cooked rice

In a large heavy skillet over medium heat, melt the butter
Add the onion and cook until tender but not browned
Stir in the flour
Add the water, tomato paste, green pepper, celery, parsley, salt, hot pepper sauce, ground red pepper, and bay leaf
Cook uncovered over medium low heat for about 30 minutes, or until thickened, stirring occasionally
Stir the shrimp and heat through
Remove the bay leaf.
Serve over hot cooked rice

Serves 4.

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