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3/4 cup onions chopped
1/2 cup green bell peppers coarsely chopped
1/2 cup celery thinly sliced
1 clove garlic minced
3 tablespoons butter
1 tablespoon almond flour
1 16-ounce can tomatoes peeled, drained, cut in quarters
1/4 cup water
3 tablespoons tomato paste
1 bay leaf
1/2 teaspoon each dried rosemary and thyme leaves, crushed
Few drops of hot pepper sauce
1 12-ounce bag frozen shrimp shelled and deveined
Salt


1. In a 10-inch skillet or 5-quart Dutch oven over medium-high heat, sauté onion, green pepper, celery and garlic in butter for 6 to 8 minutes or until limp. Stir in flour.

2. Stir in tomatoes and juice, water, tomato paste, bay leaf, rosemary, thyme and hot pepper sauce. Stirring, bring to a boil. Reduce heat to low, cover and simmer, stirring occasionally, for 15 minutes. Remove bay leaf and discard.

3. Add shrimp to creole sauce. Cover and simmer for 5 to 10 minutes or until shrimp are firm and opaque. Add salt if needed.

Serve over hot cooked white rice.