Sugie Bee's Shrimp Creole

Gather your Groceries

2 tablespoons vegetable oil
4 garlic cloves, minced
2 large onions, chopped
2 stalks celery, chopped
1 green bell pepper, chopped
1 teaspoon cayenne pepper
1 tablespoon of white sugar
2 cups of seafood or chicken stock
2 bottles of beer
1 can of diced tomatoes
Dash hot sauce
2 bay leaves
Salt and freshly ground black pepper
2 pounds large shrimp (about 32), shelled
Cooked white rice and chopped green onions

The way to do it:

Open one bottle of beer, sip during cooking. Heat a large, heavy pot over medium heat. Add oil. And cook the onions, celery, and green bell peppers until softened for about 5 minutes. Stir in cayenne and sugar let the vegetable brown (caramelize) slightly. (This is where the excellent rich brown color comes from.) Add the chopped garlic and stir until it smells wonderful (30 seconds or so). Add the stock, tomatoes, your other can of beer, hot sauce, and bay leaves. Season with salt and pepper. Simmer for 35 minutes. Add shrimp and cook about 4 more minutes, until they are bright pink and cooked through. Serve on a bed of cooked white rice and garnish with chopped green onions. Yummy . . .

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