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Pink perfect shimp in a creole to surrender your tastebuds to from the kitchens of  lionor

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Hey now to top of this weeks meal how about some good old yummy shrimp creole? Hehee well yall here it is!

Meas En Place
Shimp
2 Table spoons of olive oil
1 Cup of chopped onion
a pinch of salt
2 Table spoons chopped garlic
1/4 teaspoon chopped bail
2 teaspoons chopped fresh thyme
2 teaspoons Worcestershire sauce
1/2 cup chopped green bell pepper
1/2 cup chopped celery
1/2 cup chopped green onion
pinch black pepper
2 cups of peeled seeded chopped tomatoes
1 table spoon chopped fresh oregano
a SMALL pinch of cayenne
3 cups chicken or veggie stock
6 table spoons of room temp butter cut into 1 inch segments

In a sauce pan add your oil and heat over medium heat when hot add in your onion, celery, and green peppers. Season with a little salt and pepper and saute for about 2-3 mins or until they start to wilt just a little. Next stir in the garlic, tomatoes and herbs, saute for 1 more min. Season with a little more salt and pepper and cayenne, stir in your Worcestershire and stock bring to a boil then reduce it to a light simmer. Cook it for 12 mins covered stirring occasionally then stir in green onions. Then slowly add in each slab of butter one at a time, let each one slowly melt in, then add in your shrimp and cook until they turn light pink. Serve over rice and ENJOY YALL!!!

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Allergy warning – recipe contains shellfish products