Shrimporee Creole

Course :	Shrimp
From:	HungryMonster.com
Serves:	4

Ingredients:

1	pound	cooked shrimp -- shelled deveined
3	tablespoons	butter or margarine
1/2	cup	chopped onion
1/2	cup	chopped green pepper
1/4	cup	minced celery
2	cloves	garlic -- minced
1	tablespoon	flour
1	can	sliced stewed tomatoes -- (1 lb.)
1/8	teaspoon	dried thyme
1	piece	bay leaf
1/2	teaspoon	sugar
1/8	teaspoon	hot pepper sauce
1	teaspoon	Worcestershire sauce
1	teaspoon	whole allspice
1	teaspoon	salt and pepper
1	bunch	minced parsley
2	Cup	hot -- freshly cooked rice

Preparation:

Cook shrimp. Remove shells. To make Creole sauce, sauté onion, green pepper, garlic and celery in butter or margarine until limp; add flour and cook and stir until flour is light tan. Add all other ingredients except parsley and rice and cook until sauce is thickened. Taste for salt and pepper and add more if needed. Stir in parsley. Serve over hot, freshly cooked rice.