Difficulty:[usr 3]
Heat the oil in a large saucepan, frying pan or wok. Add onion, garlic, celery, tomatoes and peppers; fry over medium heat until all ingredients are tender. Add the tomato puree, chilli, oregano and thyme; mix, stirring constantly for 2 minutes.
Stir in Worcestershire sauce and chicken broth; bring to a boil over medium heat until mixture thickens, about 30 minutes.
Add shrimp and water chestnuts and simmer, uncovered, about 4 minutes, until shrimp turn opaque.
Remove from the heat and season to taste with a little more lime juice, salt and pepper.
Present on or under a piece of rice in preheated plates and sprinkle with cilantro or parsley.
Serve immediately.
In this version of Creole shrimp, the liquid is reduced until the sauce thickens and is sufficiently spicy. The crunchy water chestnuts add an oriental touch to this dish.
Source:Creole Cuisine (Sue Mullin)
