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Bacon Shrimp Creole

 Bacon Shrimp Creole
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
6 ServingsPrep: 25 min. Cook: 45 min.

Ingredients

  • 3/4 cup chopped onion
  • 2 celery ribs, chopped
  • 1/2 cup chopped green pepper
  • 2 tablespoons olive oil
  • 3 garlic cloves, minced
  • 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;

2 of 2

Bacon Shrimp Creole (continued)

Directions (continued)

  • 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.
Nutritional 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 lean meat, 2 vegetable, 1-1/2 starch, 1 fat.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.