The Cookbook

Shrimp Creole

1 (6oz) can tomato paste
3 tT olive oil, divided use
3 garlic cloves, chopped fine
3 large white onions, chopped
3 bell peppers chopped
1 (15 oz) can tomato sauce
1 (46oz) can V-8 juice
½ t cayenne pepper
¼ t white pepper
¼ t black pepper
3 bay leaves
8 oz mushrooms, sliced
1 lb med. Shrimp, peeled

In a small sauce pan over very low heat, combine tomato paste and 2 tbl olive oil. Cook gently until mixture turns dark red, about 30-40 minutes. Add garlic and set aside. In a large stockpot, heat remaining 1 tbl olive oil over medium-high heat. Add onions and bell peppers, cook until onions are transparent.

Add tomato paste mix, tomato sauce, V-8, peppers and bay leaves, salt to taste. Cook over low heat for 2-3 hours, uncovered. Add sliced mushrooms during last 30 minutes of cooking. Add shrimp during last 10 minutes of cooking and cook until pink. Add a little water if the sauce is too thick. Remove bay leaves before serving and serve over rice.

Jami