Season the shrimp with 1 tbsp of Creole Seasoning. Melt the butter in a large skillet, add onions, bell pepper, and celery, saute until translucent. Whisk in the flour to make a blond roux, stirring constantly, about 3-5 minutes. Sir in the remaining Creole seasoning. Add a small amount of the shrimp stock, sir well to form paste, add the remaining stock gradually, whisking constantly. Bring to a boil, then reduce to a simmer. You may need a little more stock, but the end result should be the consistencey of a gravy, not too thick, not too thin.
Add tomatoes, garlic, thyme, whorcesterhire and hot sauce, a litte salt, black pepper and Cayenne. Simmer for 20-30 minutes.
Add the shrimp, green onions and parsley, simmer for 10 minutes more or until the shrimp are cooked through. Stir in 3 tbsp. butter and adust the seasonings to taste.
|