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Bacon Shrimp Creole Recipe

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This dish is a compilation of two Creole recipes that I found in my mother's New Orleans cookbooks. The bacon adds flavor and the cayenne gives it a bit of spice. —Jan Tucker of Virginia Beach, Virginia

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6 Servings
Prep: 25 min. Cook: 45 min.

Ingredients

3/4 cup chopped onion
2 celery ribs, chopped
1/2 cup chopped green pepper
3 garlic cloves, minced
2 tablespoons Crisco® Pure Olive Oil
1 can (14-1/2 ounces) diced tomatoes, undrained
1 can (8 ounces) tomato sauce
3/4 cup cold water, divided
1/4 cup crumbled cooked bacon
1 tablespoon dried parsley flakes
1 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon dried thyme
1/2 teaspoon curry powder
1/2 teaspoon pepper
1/4 teaspoon cayenne pepper
1 tablespoon all-purpose flour
1-1/2 pounds uncooked medium shrimp, peeled and deveined
3 cups hot cooked long grain rice

Directions

In a Dutch oven, saute the onion, celery and green pepper in oil until tender. Add garlic; saute 1 minute longer. Add the tomatoes, tomato sauce, 1/2 cup water, bacon, parsley, sugar, salt, thyme, curry powder, pepper and cayenne. Bring to a boil. Reduce heat; cover and simmer for 30 minutes.
Combine flour and remaining water until smooth; gradually stir into tomato mixture. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Reduce heat; add shrimp. Simmer, uncovered, for 5 minutes or until shrimp turn pink. Serve with rice. Yield: 6 servings.

Nutrition Facts: 3/4 cup shrimp creole with 1/2 cup rice equals 292 calories, 7 g fat (1 g saturated fat), 171 mg cholesterol, 814 mg sodium, 33 g carbohydrate, 3 g fiber, 24 g protein. Diabetic Exchanges: 3 very lean meat, 2 vegetable, 1-1/2 starch, 1 fat.

Bacon Shrimp Creole published in Light & Tasty August/September 2006, p43

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