"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Creole, by Katie Kinder, is from Our Family Cookbook Project,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
2 lbs peeled raw shrimp (or more) 2-3 slices bacon diced 1-2 green peppers chopped 1-2 onions chopped 3-4 stalks celery chopped 2 cloves garlic minced 1 large bottle ketchup 2 cans stewed or diced tomatoes 1 48 oz jar tomato juice 1/2 cup worchester sauce
Fry bacon, add onions, celery, peppers to pa. Saute until soft. In a large pot, put sauted veggies and all ingredients except shrimp. Bring to simmer and let stew slowly for at least 1 hour. Add shrimp just before serving and cook until done. Serve over pasta or rice. Sauce freezes great.
Adjust ingredients to your own tastes. Can be doubled for larger crowds.
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