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Shrimp Creole

Created by ellie on August 12, 2015

1 green bell pepper, diced
3 garlic cloves, minced
3 bay leaves
1/3 cup wine
2 cans (15 ounce) tomato puree (I used 1 can chopped tomatoes and 1 can tomato sauce)
2 teaspoons kosher salt
2 teaspoons pepper
1/4 cup Worcestershire sauce
1/4 teaspoon cayenne pepper, ground (I consider this an optional ingredient)

Step 1: To make the stock heat the canola oil in a large pot over medium heat and add the shrimp shells; stir to coat; reduce heat to medium low and cook for 5 minutes or until shells turn orange.
Step 2: Stir in next 5 ingredients (- water); increase heat to medium high and bring to a boil and then turn down to medium and cook for 30 -60 minutes or until liquid had reduced to 4 cups; strain and discard solids. You only need 2 cups so you can use the other for another use --- a friend of mine always keeps stock in the freezer for whenever she needs it. I also made this early in the day and saved it until I was ready to proceed.
Step 3: To make the creole:heat the olive oil in the same pan (which is now empty) over medium heat. Add the deveined shrimp and cook for 5-10 minutes or until shrimp turns pink. Transfer to a bowl.
Step 4: Stir in the onion and cook stirring for 5 minutes and then add the green pepper and garlic and cook for another few minutes. Add the rest of the ingredients plus 2 cups of the shrimp stock. Cook for 25 minutes; stirring occasionally until sauce has thickened.
Step 5: Stir in the shrimp and cook for another 10 minutes over medium low. Discard bay leaves.
Step 6: Serve over rice.