I have a decent creole recipe that uses ingredients that should be available internationally.

INGREDIENTS: 1 lb shrimp, tail on
1 cup clam juice- can sub seafood stock if available
1/2 cup dry white wine
1 tbsn fresh oregano, chopped
1.5 tspn fresh thyme leaves
3 tbspn chopped fresh parsley
1 big bay leaf
2-3 celery sticks, chopped
2 halves of bell pepper chopped, 1 red 1 green
1 onion, chopped
4-6 cloves garlic minced
8 oz can of tomato sauce
16 oz can of diced tomato, pref. Red Gold or Cento
1 tbspn flour
hot sauce, salt, pepper, MSG
olive oil, butter

1. clean shrimp, reserving tails. Boil tails in clam juice until juice is reduced by half (5-10 minutes), then strain juice into a bowl. Press tails for every drop of juice, then discard.

2. in a heavy iron pan, cook celery, peppers and onion over high heat in a tablespoon or two of olive oil. As onion turns clear (about 3 minutes), reduce heat to medium and add garlic. Cook for 30 seconds- garlic should be aromatic.

3. Add thyme, oregano and parsely. Add 2 tbspn butter. Just as the spices begin to bloom and become aromatic, turn heat to low and add 1 tbsn flour and stir constantly into butter to form roux. After about 30 seconds of this, add wine, clam juice, tomatos, tomato sauce and bay leaf.

4. Stirring occasionally, turn to Medium High. Begin to simmer sauce.

5. Once sauce is simmering strongly, add shrimp and cover, turning flame to medium. Cook for 2-3 minutes- shrimp overcooks easily. This is the most finicky part.

6. Once cooked but still tender, remove shrimp with a slotted spoon and reserve in a bowl.

7. Stir, turn heat to medium high. Simmer until sauce is reduced by 1/3. Add a generous bit of hot sauce, i use Sriracha for a sweeter and more mild heat. Add a generous helping of MSG and lots of pepper, then enough salt. Probably less than a teaspoon, but this is to the judgment of the cook. Remove bay leaf.

8. Turn heat to low and place shrimp back in sauce to warm for serving. Serve dish ASAP with warm baguette and hot white rice.