MMMMM----- Recipe via Meal-Master (tm) v8.02
  
       Title: PAT'S SHRIMP CREOLE
  Categories: Cajun, Shellfish
       Yield: 8 servings
  
       6 tb Butter
       2 c  Coarsely chopped onion
       2 c  Coarsely chopped celery
       2 c  Coarsely chopped Green or
            Red bell pepper
       1 c  Tomato puree
       6    Fresh tomato, peeled
       3    Bay leaves
     1/4 ts Oregano
            Pinch of thyme
            Creole Seafood Seasoning
            (See MM#: 9239)
       2 c  Seafood stock
            (See MM#: 9241)
     1/4 c  Butter
       2 c  Coarsely chopped onion
       1 tb Brown sugar
       2 c  Coarsely chopped celery
       2 c  Coarsely chopped Green or
            Red bell pepper
      60    Large fresh shrimp, peeled
            And deveined
            Streamed rice or jambalaya
  
   Melt 6 tablespoons butter in 3 quart saucepan over medium heat. Add
   onion, celery and pepper and saute 10 minutes. Add tomato puree,
   tomatoes, bay leaves, oregano, thyme and seafood seasoning to taste
   and 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.
   
   Melt remaining butter in large saute pan over medium heat. Add
   onion,sprinkle wit sugar and saute until golden brown. Add celery and
   pepper and saute an additional 3 to 4 minutes. Reduce heat, stir in
   reserved sauce and simmer gently 10 minutes. Add shrimp and cook just
   until heated through. Serve immediately over rice or jambalaya.
  
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