Shrimp Creole with Carolina Rice

Carolina Gold Rice

• 36 oz water
• 10 oz Carolina Gold rice

Shrimp Creole

• 16 oz plum tomatoes, halved
• 8 oz yellow onion, quartered
• 8 oz red bell pepper, quartered
• 8 oz celery, cut into pieces (2 in.)
• 4 garlic cloves
• 2 oz extra virgin olive oil
• 1 tbsp Worcestershire sauce
• 1 tsp Tabasco sauce
• 1 tsp sugar
• 1 tsp salt
• 1 tsp ground black pepper
• 2 tbsp fresh thyme leaves
• 2 dried bay leaves
• 12 oz fish stock
• 16 oz fresh raw shrimp, peeled, deveined (medium, 31-35 count)
• 2 oz unsalted butter, cut into pieces