Glazed Creole Shrimp

1/4 cup chopped onion
1 clove garlic minced
1 tbs butter or margarine
1/4 cup chopped celery
1/4 cup chopped bell pepper
1/4 tsp salt
Dash of cayenne, black pepper
1 bay leaf
1 cup water
1/2 cup tomato sauce
1/4 cup catsup
2 tbs tomato paste
1 tbs dry white wine
2 tsp light molasses
2 tbs butter or margarine
2 tbs dry white wine
2 tbs light molasses
2 tbs prepared mustard
1 tbs Worcestershire sauce
1 pound fresh or frozen large shrimp, shelled, and deveined
Hot cooked rice

To make sauce, in small saucepan cook onion and garlic in 1 tablespoon butter or margarine for 5 minutes; add celery, green pepper, 1/4 tsp salt, the pepper, cayenne and bay leaf. Stir in water, tomato sauce, catsup, tomato paste, the 1 tbs wine, and the 2 tsp molasses. Simmer, covered, for 20 to 25 minutes.

Meanwhile, in medium skillet, melt the 2 tbs butter. Add the 2 tbs wine, the 2 tbs molasses, the mustard, and Worcestershire sauce. Bring to boiling, reduce heat. Cover and simmer 5 minutes. Add shrimp, cook over medium-high heat, stirring constantly, for 5 to 6 minutes or till shrimp are done and have a glazed appearance. To serve, pour vegetable sauce over bed of hot cooked rice; top with glazed shrimp. Serve immediately.

Makes 4 servings.

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Cajun Country -- New Iberia, Louisiana