2 lbs. Shrimp 2 Tbsp Butter 1 Tbsp Vegetable Oil 1 Large Onion, finely chopped 2 Ribs Celery, finely chopped 1 small Green Pepper, finely Chopped 2 Tbsp Creole Seasoning 1 can Tomato Sauce 1 can Rotel Tomatoes 1/2 Cup Dry White Wine 2 Cups Shrimp Stock 2 Tbsp Garlic, minced 2 Bay leaves Cayenne to taste Kosher Salt to taste 1 tsp Black Pepper 1 tsp White Pepper 1 tsp Thyme 2 Tbsp Tabasco 1 Tbsp Worcestershire Sauce
1/2 Cup Green Onions
Melt the butter in a large sauce pan with the vegetable oil over medium high heat. When the butter begins to froth add 1/2 cup of the onions. Cook,stirring occasionally, until the onions are golden brown. Add the remaining onions, celery, and bell pepper, reduce the heat to medium and season with 1 Tbsp Creole Seasoning and a healthy pinch of salt. Sweat the vegetables until soft.
Add the tomato sauce mixing well, and cook, stirring constantly, then add the rotel tomatoes and another healthy pinch of Kosher salt, this will help the tomatoes break down. Stir well.
When the tomatoes start to break down into liquid add the white wine, and turn the heat to high until most of the alcohol burns off. Add the Shrimp Stock, remaining Creole seasoning, garlic, bay leaves, black pepper, white pepper, cayenne (to taste), and Thyme. Bring to a boil then reduce to a low simmer. Simmer for 30-45 minutes.