Bacon Shrimp Creole 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 Printed from tasteofhome.com Jul 25, 2008 Copyright Reiman Media Group, Inc © 2008

-----------------------Fold------------------------ Bacon Shrimp Creole cont. 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 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 Printed from tasteofhome.com Jul 25, 2008 Copyright Reiman Media Group, Inc © 2008

	Bacon Shrimp Creole 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. Printed from tasteofhome.com Jul 25, 2008 Copyright Reiman Media Group, Inc © 2008