Bacon Shrimp Creole Recipe

4.5 4 9
Bacon Shrimp Creole Recipe
Bacon Shrimp Creole Recipe photo by Taste of Home
Publisher Photo

Bacon Shrimp Creole Recipe

Read Reviews
4.5 4 9
Publisher Photo
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
MAKES:
6 servings
TOTAL TIME:
Prep: 25 min. Cook: 45 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 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 Jones Dairy Farm Dry-Aged 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. Yield: 6 servings.
Originally published as Bacon Shrimp Creole in Light & Tasty August/September 2006, p43

Nutritional 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.

  • 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 Jones Dairy Farm Dry-Aged 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
  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.
Originally published as Bacon Shrimp Creole in Light & Tasty August/September 2006, p43

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forBacon Shrimp Creole

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
rcmrct User ID: 7739842 208053
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
MsTigger User ID: 4982944 91911
Reviewed Jun. 5, 2013

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

MY REVIEW
JN816 User ID: 6892555 159010
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
gjclmc User ID: 2498527 92275
Reviewed Feb. 4, 2011

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

Loading Image