Shrimp Creole Recipe

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Pat Neely on Food Network
Nutrition per serving    (USDA % daily values)
CAL
316
FAT
32%
CHOL
147%
SOD
91%

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Ingredients for 4 servings

2 tablespoons olive oil

1 green bell pepper, chopped

Dash hot sauce

1 teaspoon cayenne pepper

Kosher salt and freshly ground black pepper

Dash Worcestershire sauce

2 cups seafood stock or shrimp stock

2 pounds large shrimp (about 32), shelled and deveined

4 garlic cloves, minced

4 tablespoons green onions, sliced for garnish

1 (28-ounce) can whole tomatoes, in thick puree

2 large onions, chopped

2 bay leaves

2 stalks celery, chopped

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