Shrimp á la Creole
from Windy Willer our new Training and Development Manager. Windy has worked at Weaver Street Market for over ten years and grew up in Opelausas, Louisiana where many people from New Orleans took refuge after Hurricane Katrina.

2 tbsp olive oil
2 medium onions chopped
1 chopped bell pepper
1 minced jalapeño
1 bunch of chopped parsley (some reserved for garnish)
½ cup dry white wine
4 cups chopped canned tomatoes (fire roasted is great)
1 tbsp minced garlic
1 tbsp Worcestershire sauce
1-cup tomato sauce
Salt to taste
½ tsp crushed dried mint
2 pounds raw peeled shrimp

In a large high-walled skillet, heat the oil on medium-high heat. Sauté the onions, peppers, and most of the parsley until the onions are clear. Add the rest of the ingredients except the shrimp and heat to a boil. Lower the heat, cover and simmer until the tomatoes fall apart: about an hour. Add the shrimp and continue to simmer, stirring occasionally for 30 minutes. Serve over fluffy cooked white rice and garnish with reserved chopped parsley.