Ed Bradley'S Shrimp Creole - cooking recipe

Ingredients

3/8 cup unsalted butter (6 tbsp)
2 1/2 cups finely chopped onions
2 teaspoons finely minced garlic
1 cup chopped celery
3 green bell peppers, choppped into 3/4 inch pieces
2 jalapeno peppers, seeded and minced
4 cups cubed tomatoes
1/4 cup finely chopped fresh parsley leaves
1 bay leaf
1 tablespoon hot sauce
2 lbs medium shrimp, peeled and deveined
salt and pepper

Preparation

Heat 2 tablespoons of the butter in a saucepan over medium heat and saute onions and garlic for 5 minutes, DO NOT BROWN!
Add celery, bell peppers, and jalapenos to the pan and season with salt and pepper to taste. Cook for about 4 minutes, stirring often. Do not let the vegetables become soggy; they should remain crisp.
Add the tomatoes, parsley, and bay leaf. Cover and bring to a boil. Simmer for 10 minutes and stir in the Hot Sauce. Remove the Bay Leaf.
Heat the remaining 4 tablespoons of butter into a frying pan and saute the shrimp over high heat for 1 minute. Pour the tomato mixture over the shrimp, stir well, and bring just to a boil. Remove from heat and serve with rice and lemon wedges as a garnish.