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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
  • Total Time
    Prep: 25 min. Cook: 45 min.
  • Makes
    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

  • 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; 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.
Nutrition Facts
3/4 cup: 292 calories, 7g fat (1g saturated fat), 171mg cholesterol, 814mg sodium, 33g carbohydrate (6g sugars, 3g fiber), 24g protein. Diabetic Exchanges: 3 lean meat, 2 vegetable, 1-1/2 starch, 1 fat.

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Reviews

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Average Rating:
  • rcmrct
    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!

  • MsTigger
    Jun 5, 2013

    awesome!! I think it may need okra though

  • JN816
    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.

  • gjclmc
    Feb 4, 2011

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

  • danijboys
    Aug 1, 2010

    No comment left

  • danij3boys
    Jun 10, 2010

    No comment left

  • marisol71
    Jan 9, 2010

    No comment left

  • scupples4
    Jun 18, 2007

    No comment left

  • xcsk8ter
    Oct 7, 2006

    No comment left