Ingredients for 4 servings:
1. 1 1/2 lbs small shrimp, shelled,reserving the shells,and deveined
2. 1/4 cup butter
3. 2 cloves garlic, halved
4. 1/3 cup finely chopped onion
5. 1/2 cup finely chopped red bell pepper
6. 1/2 cup finely chopped green bell pepper
7. 3 ounces chopped mushrooms
8. 1/4 cup finely chopped celery
9. 2 teaspoons sweet paprika
10. 3 tablespoons all-purpose flour
11. 1 tablespoon tomato paste
12. 2 tablespoons sour cream
13. 1/4 teaspoon Tabasco sauce, to taste
14. rice, ring (recipe is in my cookbook)
15. 1/4 cup minced fresh parsley

Directions:
1. Rinse shrimp well and pat dry on paper towels.
2. In a bowl, rinse reserved shells well in several changes of water, drain them in a colander.
3. Combine them with 2 cups water in a saucepan.
4. Bring to boil and simmer mixture for 20 minutes.
5. Strain broth through a sieve lined with a dampened paper towel (there should be about 1 ¼ cups of broth, if not, add enough water to measure, or reduce).
6. Reserve.
7. In a large skillet, melt 2 tblsps butter over moderately-low heat and in it cook the garlic, stirring, until it is pale golden.
8. Discard garlic and add shrimp to the oil.
9. Cook over moderate heat, stirring, for 3 minutes, or until barely pink, but not cooked through.
10. Transfer shrimp to a bowl, add remaining 2 tblsps of butter to the skillet and cook onion, peppers, mushrooms and celery, stirring, for 5 minutes.
11. Add paprika and flour and cook over moderately-low heat, stirring, for 3 minutes.
12. Stir in tomato paste and reserved shrimp broth and bring to boil.
13. Add shrimp mixture and simmer, stirring occasionally, for 3 minutes, or until shrimp are cooked through.
14. Stir in sour cream and Tabasco.
15. Bring mixture to a simmer, stirring, and season with salt and pepper (may be made 1 day in advance and kept covered and chilled. Reheat in skillet over moderately-low heat, stirring, until heated through, but do not let boil.) Spoon Shrimp Creole in center and around edge of rice ring and garnish with parsley.