Shrimp Creole

If you have a craving for shrimp this is a yummy recipe and it has a kick for those who like spice.
What you will need:
3-3.5 lbs of shrimp peels on (if you plan to make a stock)
Or 2.5 lbs of shrimp already peeled
1 cup of onions, bell pepper, celery already chopped
1/2 cup of onions, bell pepper, celery and 2 cloves of garlic chopped for marinating shrimp
1 half of onion and 2 garlic cloves for stock
2 tsp salt divided
1 tsp red pepper divided
4 tbsp of salted butter
4 tsp flour
1 8 oz can of tomato sauce
1 to 2 tbsp of tomato paste
1 to 2 tbsp Siracha
1 bay leaf
Start by preparing shrimp if you bought them with peels on. Peel them, clean them, and set peels in another pot.
Fill pot with water add half an onion, 2 whole garlic cloves, salt and red pepper to water and begin heating to bring to boil.
Season cleaned shrimp with chopped garlic, onions, celery, bell pepper, and 1 tsp salt and 1/2 tsp red pepper.
Begin gravy by heating 4 tbsp of butter in a pot. Add onions, celery, bell pepper and cook for a few minutes.
Add 1 tsp salt and 1/2 tsp red pepper, cook for a minute or two.
Add 4 tbsp of flour and stir, roasting onions and flour together making a light roux.
Add tomato sauce, bay leaf, tomato paste, and Siracha. Cook for a few minutes.
After roasting for a few minutes begin adding stock a little at a time to thin out the consistency of the sauce.
Once you have reached your desired consistency (I ended up using about 2.5 cups of stock, if you did not make a stock, you can use water or chicken stock) add your shrimp that was set aside in seasoning.
Cook shrimp in sauce until shrimp turn pink and curl up.
Serve over rice or grits.
An enjoy!
Thank you for watching!