Shrimp Creole IV

Ingredients

• 0.3 cup bacon grease 
• 2  bay leaves 
• 1.5 teaspoons pepper black freshly ground
• 2 teaspoons brown sugar 
• 2 cups tomato sauce canned
• 1  carrots finely chopped
• 1 teaspoon cayenne pepper 
• 2 strips celery chopped
• 1 teaspoon basil dried
• 1 teaspoon rosemary dried
• 1 teaspoon thyme leaves dried
• 1 tablespoon garlic minced
• 1 large bell pepper green chopped
• 1 cup green onion chopped
• 0.5  onion chopped
• 2  onions chopped
• 1 teaspoon pepper sauce hot
• 6 servings salt to taste
• 3 pounds shrimp - deveined peeled
• 4  tomatoes chopped
• 4 cups water 

Equipment

• frying pan
• sauce pan
• pot

Directions

1. In a medium stock pot, combine the reserved shrimp shells, 1/2 onion, 1 carrot, 2 strips celery, and 4 cups water. Simmer for 1 hour, uncovered; stirring occasionally. Strain the stock into a smaller saucepan, boil and reduce the stock to 2 cups.
2. Remove from heat.
3. In a heavy skillet, melt grease over medium heat.
4. Add the onions, celery, garlic and green bell pepper; saute until soft and beginning to caramelize around the edges.
5. Add the bay leaves, salt, black pepper, brown sugar, cayenne pepper, hot sauce, and 2 cups reduced shrimp stock. Bring to a boil and add crushed rosemary, crushed thyme, crushed basil, tomatoes, and tomato sauce.
6. Cover and simmer over low/medium heat, stirring occasionally, for 1 hour.
7. Add the cleaned and deveined shrimp. Stir, cover and turn off the heat.
8. Let the shrimp sit for 15 to 20 minutes or until pink throughout.
9. Sprinkle the green onions on top.