SHRIMP CREOLE




Ingredients

3 TBLSP SALTED BUTTER
1 CUP YELLOW ONION DICED
1/2 CUP FINELY DICED GREEN BELL PEPPER
1/2 CUP FINELY DICED CELERY
1 TBLSP MINCED GARLIC
1/2 CUP CHARDONNAY
2 QUARTS TOMATO SAUCE
1 QUART STEWED TOMATOES
2 TBLSP WORCESTERSHINE SAUCE
1 TSP CAYENNE PEPPER
1 TBLSP LOUISIANA HOT SAUCE
2 POUNDS PEELED AND DEVEINED SHRIMP
1 TBLSP BUTTER

Directions

PLACE BUTTER IN SKILLET AND SWEAT VEGETABLES DOWN. ADD CHARDONNAY TO DEGLAZE. ADD ALL OTHER INGREDIENTS (EXCEOT SHRIMP AND THE LAST TBLSP OF BUTTER) AND BRING TO A BOIL. ADD SHRIMP AND COOK FOR 6-8 MINUTES OR UNTIL SHRIMP TURNS WHITE. ADD I TBLSP OF BUTTER AND INCORPORATE OFF OF BURNER.