1Sauté celery, green onions, onions, bell pepper and garlic in butter or EVOO until tender (onions are clear).
Add diced tomatoes and simmer for 2 minutes.
2Combine tomatoes bullion with 2 cups hot of water, mix well.
Stir tomato broth into paste to dilute and completely blended. Mixture may be thick.
Pour combined broth and paste to the sautéed vegetables. Add dry seasonings and stir. Simmer until bubbly. (About 5 minutes)
3Add 2 pounds of cleaned and deveined shrimp. Cook in Creole sauce until shrimp are pink and form a complete “C”.
Serve over hot fluffy rice! Bon Appetit!