BACON SHRIMP CREOLE

Bacon Shrimp Creole image

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

Provided by Taste of Home

Categories Dinner

Time 1h10m

Yield 6 servings.

Number Of Ingredients 19

Previous Next

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

Steps:

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 : Calories 292 calories, Fat 7g fat (1g saturated fat), Cholesterol 171mg cholesterol, Sodium 814mg sodium, Carbohydrate 33g carbohydrate (6g sugars, Fiber 3g fiber), Protein 24g protein. Diabetic Exchanges