Bacon Shrimp Creole
TOTAL TIME: Prep: 25 min. Cook: 45 min.
YIELD: 6 servings.
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, Virginia Beach, Virginia
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.
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.
© 2024 RDA Enthusiast Brands, LLC