CharlestonMag.com offers a recipe for Charleston-style shrimp Creole by Deidre Schipani. The recipe calls for ingredients such as diced bell peppers, crushed tomatoes, peeled and deveined shrimp and shrimp stock. Seasonings include bay leaf, salt, Creole seasoning and hot pepper sauce.
Melt 3 tablespoons of unsalted butter in a four-quart saucepan, then add 2 tablespoons of canola oil, and continue to heat. Add 1 cup of diced onions to the pan, and cook until they begin to soften and turn golden. Add 1/2 cup each of diced red, orange and yellow peppers to the pan along with 1/4 cup of diced celery. Cook for five minutes, then add 1 bay leaf, 1/2 teaspoon of salt, 2 tablespoons of Creole seasoning and 1 1/2 cups of shrimp stock to the pan. Bring to a boil, and simmer for 10 minutes, then add 2 cups of canned crushed tomatoes, and continue to simmer for 15 minutes.
Remove the bay leaf, then add 1 1/2 pounds of peeled and deveined shrimp to the pan, and cover. Allow to cook for about five minutes until the shrimp turn pink. Add 1 teaspoon of hot pepper sauce, and stir. Serve over white rice, and garnish with sliced scallions.