Bacon Shrimp Creole
Light & Tasty
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
SERVINGS: 6
CATEGORY: Lower Fat
METHOD: Stovetop - One-Dish
TIME: 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 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; 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.