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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
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

Printed from tasteofhome.com Jul 25, 2008

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Bacon Shrimp Creole cont.

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.