Frank's Recipes! Shrimp Creole 2

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Shrimp Creole 2

1 lb medium shrimp, cleaned and deveined
1/3 green pepper, diced fine
1/3 red pepper, diced fine
1/3 cup onion, diced fine
1/3 cup celery, diced fine
4 cloves garlic, knife pureed with salt
3 TB Olive Oil
1 28 oz can of diced tomatoes in puree (I used S/W Brand)
3-4 tablespoon Creole Seasoning (paprika, onion, garlic, black pepper, lemon, chile, allspice, thyme, cloves, mace, cayenne and bay leaf)
1 tablespoon brown sugar
Juice of half a lemon
1/4 cup chopped parsley

Heat deep skillet, add olive oil. Add all vegetables, garlic and creole seasoning, Stir frequently. After a few minutes add a tablespoon of liquid from tomatoes, stir until liquid dissipates. Repeat this 4 more times. (I've really noticed that the combination of alternately frying and steaming the vegie/spice really helps the flavor bloom). Add the tomatoes, brown sugar and lemon juice and simmer for 10 minutes. Toss in the shrimp, cooking just until the shrimp turn pink. Serve with white rice, polenta or pasta. Sprinkle with parsley.