Louisiana Shrimp Creole
1 onion, chopped
1 bell pepper, chopped
5 cloves garlic, chopped
2 stalks celery, chopped
1/2 can Rotel tomatoes
1 small can tomato paste
2-3 tablespoons chopped parsley season to taste
6 tablespoons Worcestershire sauce
1 pound peeled/deveined shrimp
3 tablespoons butter
1. Saute onion, bell pepper, garlic and celery in butter.
2. Add tomatoes and paste.
3. Let simmer until mix has reduced, add small
amounts of water if needed.
4. Add shrimp and enough water to cover shrimp.
Add seasoning and parsley, add Worcestershire sauce
and return to a good boil. Cook until shrimp are done,
serve over rice.