Shrimp Creole

Shrimp Creole

6 tbsp butter
1 large sweet onion, roughly chopped
1 1/2 cups julienned bell pepper (I used a mix of yellow, red and green)
2 tsp minced garlic
1 tbsp paprika
1 tbsp cajun seasoning
4 tsp Worcestershire sauce
4 tsp hot sauce or to taste (I used about double that)
2 cans sliced stewed tomatoes
1 cup V-8 vegetable juice
24 oz peeled and deveined shrimp (31-41 per lb)
Garlic & Herb seasoning

In a large saute pan over medium heat, melt the butter. Add the onions and bell peppers and saute about 4 minutes. Stir in the garlic, paprika and cajun seasoning and continue cooking another 2 minutes. Add remaining ingredients and stir well. Simmer about 15-20 minutes.

In another large skillet, melt the remaining 4 tbsp butter over medium heat. Add shrimp. sprinkle with a little Garlic & Herb seasoning and saute, stirring constantly 5-6 minutes or until the shrimp are pink and tender. Pour the sauce over the shrimp and toss to coat well. Serve over hot, buttered rice.

This was delicious!