That looks excellent. Can we talk you into sharing the recipe?
Here's the recipe
Shrimp Creole 3 pounds 21-25 count shrimp, peeled and de-veined
3/4 cup butter
3/4 cup flour
1 cup chopped onions
1 cup chopped celery
1 cup chopped bell pepper
2 tbsps diced garlic
1/2 small can tomato paste
2 15 oz. cans crushed tomatoes
1-1/2 quarts shellfish stock(see recipe)....You can use chicken stock here.
1 cup chopped green onions
½ cup chopped parsley
salt and cracked black pepper to taste
dash of Louisiana Hot Sauce
METHOD:
The flavor of this dish will be greatly enhanced by the use of a rich shrimp stock. This may be done by boiling the shrimp shells in shellfish stock to achieve a concentrated flavor. In a two gallon heavy-bottomed sauce pan, heat butter over medium high heat. Using a wire whisk, add flour, stirring constantly, until light brown roux is achieved. Add onions, celery, bell pepper and garlic and sauté until vegetables are wilted, approximately three to five minutes. Add tomatoes and tomato paste and blend well into roux mixture. Slowly add shellfish stock, a little at a time, stirring constantly until sauce-like consistency is achieved. Allow to cook approximately fifteen minutes, stirring occasionally. Add stock should mixture become too thick. Add shrimp, green onions and parsley and continue to cook five additional minutes. Season to taste using salt and black pepper. Serve over hot white rice using a dash of Louisiana hot sauce.
