2 pounds fresh or frozen shrimp, peeled and deveined
1 large onion, chopped
2 celery stalks, chopped
1 medium green pepper, chopped
6 cloves garlic, minced
1/3 cup olive oil
1 tablespoon flour
2 cups water
1 15-ounce can tomato puree
1 14-1/2-ounce can diced tomatoes
1/4 cup dry white wine
1 teaspoon Creole seasoning
(available at most grocery stores)
1 teaspoon hot sauce
1/2 teaspoon salt
Hot cooked rice
Thaw shrimp if frozen; set aside. In a 4-quart pot, cook onion, celery, green pepper and garlic in hot olive oil until tender. Stir in flour; stir in water and tomato puree. Bring to boiling; reduce heat. Simmer, uncovered, for 15 minutes. Stir in Creole seasoning, hot sauce and salt. Return to boiling; reduce heat. Simmer, uncovered, for 15 more minutes.
Add shrimp. Return to boiling; reduce heat. Simmer, uncovered, about 5 minutes or until shrimp are opaque. Stir in parsley and serve over hot rice.