6 servings

2 lbs Large Shrimp, peeled and deveined
6 Tbs Butter
2 cup Coarsely chopped onion
2 cup Coarsely chopped celery
2 cup Coarsely chopped Green or 1 Red bell pepper
1 cup Tomato puree
6 Fresh peeled tomatoes
3 Bay leaves
1/4 tsp Oregano
Pinch of thyme
Creole Seafood Seasoning
2 cup Seafood or chicken stock
1/4 cup Butter
2 cup Coarsely chopped onion
1 Tbs Brown sugar
2 cup Coarsely chopped celery
2 cup Coarsely chopped Green pepper
Streamed rice or jambalaya

1. Melt 6 Tbs butter in 3 quart saucepan over medium heat. Add onion, celery, and pepper. Saute' 10 minutes. Add tomato puree, tomatoes, bay leaves, oregano, thyme and seafood seasoning to taste. Cook an additional 10 minutes. Stir in stock and bring to boil. Reduce heat and simmer until sauce begins to thicken, about 45 minutes. Remove from heat and strain. Discard vegetables.

2. Melt remaining butter in large saute' pan over medium heat. Add onion, sprinkle with sugar, and saute' until golden brown. Add celery and pepper. Saute' an additional 3 to 4 minutes. Reduce heat, stir in reserved sauce, and simmer for 10 minutes. Add Shrimp and cook just until heated through. Serve immediately over rice or jambalaya.