Shrimp Creole - cooking recipe

Ingredients

3 1/2 lb. shrimp
2 1/2 c. seafood stock
1/4 c. margarine
2 1/4 c. chopped onions
1 3/4 c. chopped celery
1 1/2 c. chopped green pepper
4 Tbsp. margarine
2 tsp. minced garlic
1 bay leaf
salt, pepper and cayenne
2 tsp. sugar
1 1/2 tsp. hot sauce
3 c. peeled chopped tomatoes
1 1/2 c. tomato sauce

Preparation

Rinse, shell and devein shrimp.
Prepare seafood stock from shrimp shells and heads.
Heat 1/4 cup margarine over high heat in a 5-quart pan.
Add 1 cup onions.
Cook, stirring frequently, for approximately 3 minutes or until caramelized.
Add remaining onions, celery, green pepper and 4 tablespoons margarine.
Cook until tender.
Add garlic, bay leaf, salt, pepper, hot sauce and 1/2 of stock.
Cook on medium heat for 5 minutes to blend and finish veggies, stirring often.
Add tomatoes; simmer on low for 10 minutes, stirring occasionally.
Stir in remaining tomato sauce, stock and sugar.
Simmer 15 minutes.
Add shrimp.
Cook until pink and plump, approximately 3 to 4 minutes.
Serve 1 cup sauce with 1/2 cup rice.
Serves 10.