Shrimp Creole

Posted at http://mynew30.blogspot.com

1 pound of medium shrimp, peeled & deveined
1 tablespoon of olive oil
1 tablespoon of Land O'Lakes butter
1 medium onion, chopped
1 small green bell pepper, chopped
1 stalk of celery, chopped
1/2 teaspoon kosher salt
1/4 teaspoon of cayenne pepper
2 cloves of garlic, minced
1 bay leaf
1 (28-ounce) can of whole tomatoes
1 tablespoon of all purpose flour
2 tablespoons of water
Cajun seasoning, to taste
Couple dashes of Worcestershire sauce
Couple dashes of hot sauce, optional, to taste
1 green onion, sliced
1 tablespoon fresh parsley, chopped
Hot, steamed rice

Peel and devein the shrimp, rinsing well.  Pat dry with some paper towels and set aside.

In a large skillet heat the olive oil and butter together over medium heat.  Add the chopped onion, green bell pepper and celery and saute until tender, about 5 minutes.  Whirl the tomatoes through the food processor until crushed, add to the veggie mixture.  Add the salt, cayenne pepper, garlic and bay leaf and bring mixture to a boil.  Reduce heat to medium low and simmer for about 30 minutes, or until reduced and thickened.

Make a slurry of the flour and water and stir into the tomato mixture.  Continue cooking for another 5 minutes.  Sprinkle the shrimp with the Cajun seasoning and add immediately to the tomato mixture.  Add a couple of shakes of the Worcestershire sauce and the hot sauce, and stir together.  Cook for another 5 to 6 minutes, or until shrimp is opaque and cooked through.  Stir in the green onion and parsley and keep on low until well incorporated and heated through.