Total Calories: 182
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.
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.
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 rice.
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