Shrimp Creole

This recipe is really worth the time and effort and isn't all that difficult. If you get your shrimp peeled and deveined it saves a lot of time. You can the sauce stock ahead of time as well.

For The Sauce
6 Tbsp butter
2 Cups coarsely chopped onion
2 Cups coarsely chopped celery
2 Cups coarsely chopped green or red bell_pepper
1 Cup tomato_puree
6 Fresh tomatos, peeled and diced
3 Bay_leaves
1/4 tsp oregano
1/8 tsp ground thyme
Creole Seafood Seasoning (Paul Prudhomes is good)
2 cups seafood_stock

The Fun Part:
1/4 cup butter
1 Tbsp brown_sugar
2 cup coarsely chopped onion
2 cup coarsely chopped celery
2 cups coarsely chopped green or red bell_pepper
60 Large fresh shrimp , peeled and deveined