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Shrimp Creole

3 TBS BUTTER
1/2 TSP BLACK PEPPER
3 TBS GARLIC, MINCED
1/2 TSP CAYENNE PEPPER
1 LARGE ONION, DICED
1/2 TSP WHITE PEPPER
1/2 BUNCH CELERY, DICED
1/2 TSP BASIL
1 RED BELL PEPPER, DICED
2 TBS BROWN SUGAR
1 GREEN BELL PEPPER, DICED
1/4 CUP LIME JUICE
5 TOMATOES, SEEDED AND DICED
1/4 CUP LEMON JUICE
1 QT SEAFOOD OR SHRIMP STOCK
1/4 CUP SHERRY
2 LBS SHRIMP, PEELED AND DEVEINED
2 TBS TABASCO
ROUX (4 OZ BUTTER, 1/4 CUP FLOUR)
1/2 CUP PARSLEY, DICED
1 TSP THYME

* IN A LARGE STOCKPOT OVER MEDIUM HEAT, SAUTÉ THE GARLIC, ONION, CELERY AND BELL PEPPERS IN THE BUTTER UNTIL THE VEGETABLES BEGIN TO SOFTEN.

* ADD THE TOMATOES, BROWN SUGAR, SPICES AND STOCK. COOK FOR 5 MINUTES.

* ADD THE SHRIMP, LEMON JUICE AND LIME JUICE AND BRING TO A BOIL.

* MAKE THE ROUX BY MELTING THE BUTTER OVER MEDIUM HEAT AND THE ADD THE FLOUR, STIR, KEEP STIRRING, AND COOK 2 TO 3 MINUTES. ADD THE ROUX SLOWLY TO THICKEN THE SHRIMP MIXTURE.

* REDUCE THE HEAT TO LOW, ADD THE TABASCO AND SHERRY AND SIMMER FOR 30 MINUTES.

* SERVE OVER RICE.

** TRY USING THIS SAUCE OVER GRILLED OR FRIED FISH - OR MAYBE JUST THE SAUCE WITHOUT THE SHRIMP OVER RICE, BE CREATIVE!!!

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