Shrimp Creole - cooking recipe

Ingredients

1/3 cup vegetable oil
6 green onions, chopped
1 large onion, chopped
2 medium green bell peppers, chopped
4 garlic cloves, minced
3 celery ribs, chopped
6 large tomatoes, peeled, chopped
1 1/2 cups Burgundy wine
1 cup seafood stock or (8 ounce) bottle clam juice
1 large bay leaf, minced
1 tablespoon minced fresh thyme or 3/4 teaspoon dried leaf thyme
1 tablespoon minced parsley, preferable flat-leaf
1/2 teaspoon fresh ground black pepper
1/2 teaspoon red pepper (cayenne)
salt
1 lemon, juice of
3 lbs uncooked medium shrimp, peeled and deveined
hot cooked rice
chopped green onion
minced parsley

Preparation

In heavy 12-inch skillet, heat oil over medium heat. Add 6 green onions, onion, bell peppers, garlic and celery: saute until vegetables are thoroughly wilted, about 10 minutes. Stir in tomatoes and wine. Cook, stirring often until liquid is reduced by 1/2. Stir in stock or clam juice, seasonings and lemon juice. Cover, cook over medium-low heat 30 minutes, stirring occasionally. Stir in shrimp. Cook just until shrimp are coral pink, 7 to 8 minutes. Taste for seasoning, adjust if necessary. To serve, spoon rice onto each plate, top with sauce and shrimp. Sprinkle green onion and parsley over top, serve hot. Makes 4 to 6 servings.