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Bacon Shrimp Creole Recipe

Bacon Shrimp Creole Recipe

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
TOTAL TIME: Prep: 25 min. Cook: 45 min. YIELD:6 servings

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

  • 1. 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.
  • 2. 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.

Reviews for Bacon Shrimp Creole

Sort By :
MY REVIEW
Reviewed Sep. 21, 2014

"Made this for the family. My teenage son's girlfriend (you know they NEVER eat at the boyfriend's house) asked for seconds. The rest of the family loved it too!"

MY REVIEW
Reviewed Jun. 5, 2013

"awesome!! I think it may need okra though"

MY REVIEW
Reviewed Sep. 29, 2012

"Made this with some large tiger prawns. We enjoyed it. Had a great flavor and the family voted it a keeper. The only thing I did different was use brown rice and stirred it in the finished dish instead of spooning the creole over the top."

MY REVIEW
Reviewed Feb. 4, 2011

"This has great flavor and just the right amount of heat. Awesome!"

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Wine Pairings

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.