Shrimp Creole
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Butter, onion, celery, garlic, tomato paste, paprika, Italian seasoning, chicken stock, tomato juice, tomatoes, Worcestershire sauce, cayenne pepper, white pepper, cornstarch, water, & shrimp!
Melt butter in a large saucepan.
Add onion, celery, and and cook until tender, 5 - 8 minutes.
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Add garlic and cook for another few minutes.
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Add the tomato paste, paprika, and Italian Seasoning and cook an additional 3 minutes.
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Add chicken stock, tomato juice, tomatoes, Worchestershire sauce, salt, black pepper, & cayenne pepper.
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Stir & mash up the tomatoes a little.
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Bring this mixture to a boil, then simmer for 8 - 10 minutes, stirring frequently.
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After simmering, give it a good stir.
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If you use whole, canned tomatoes, blend the tomatoes with an immersion blender.
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Gradually add it to the tomato sauce to thicken, stirring constantly.
While the mixture is simmering, combine the cornstarch and water in a small bowl.
Add fresh parsley.
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Then add shrimp.
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Cook for 5 - 8 more minutes, until the shrimp are no longer translucent.
Don't overcook the shrimp!
Serve with fresh parsley & white rice.
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