Creole Shrimp

3 teaspoons olive oil
3 teaspoons sweet butter or unsalted margarine
1 cup onion -- diced
1 cup celery -- diced
1 cup green bell pepper -- diced
4 cloves garlic -- minced
2 tablespoons flour
2 tablespoons tomato paste
6 cans (5.5 oz size) Low sodium V-8 juice
8 large Roma tomatoes -- peeled and diced
1 teaspoon dried oregano
1 teaspoon dried thyme
1 teaspoon white pepper
1 teaspoon black pepper
1 teaspoon cayenne pepper
2 tablespoons chopped fresh parsley
2 tablespoons Tabasco sauce
2 teaspoons sugar
2 tablespoons Worcestershire sauce
2 pounds shrimp -- peeled and deveined
2 tablespoons sweet butter or unsalted margarine

Heat a large sauce pan over medium heat. Saute onion, celery, peppers and garlic in 1/2 tbsp oil and 1/2 tbsp butter until they they are soft.

Add flour and tomato paste. Season with oregano, thyme, parsley, cayenne and white and black pepper. Saute until mixture begins to brown. Stir in Worcestershire sauce, Tabasco and sugar. Stir in V-8 and tomatoes. Reduce heat. Cover and simmer for 1 to 1 1/2 hours.

In a pan over medium heat, melt the remaining butter. Lightly saute the shrimp until they just start to turn opaque. Splash with white wine while sauteing. Add the shrimp to the sauce.

Cook, uncovered, in the sauce for 2 minutes. Cover and remove from heat. Let stand for 5 minutes before serving to finish cooking the shrimp and combine the sauce flavor with the shrimp. Serve over steamed white rice.



Number of Servings: 8

Recipe submitted by SparkPeople user WHARFRAT1213.