6  Peeled & De-veined Shrimp

˝ oz Creole Seasoning

1 oz Large Diced Onions

1 oz Large Diced Green Bell Pepper

1 oz Large Diced Tomatoes

1 oz Diced Celery

1 oz Beer

1 oz Tomato Sauce

2 oz Flour

2 oz Butter

Preparation

1.       Dust Shrimp with flour and touch of Creole Seasoning

2.       Heat 10 inch sauté pan over medium heat

3.       Add butter and melt

4.       Add Shrimp and sauté for 1 minute

5.       Turn Shrimp  

6.       Add Vegetables and remaining seasoning

7.       Sauté for 1 minute

8.       Deglaze pan with beer

9.       Add Tomato Sauce

10.   Simmer for 3 minutes and serve