"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Bacon Shrimp Creole Recipe

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This recipe for Bacon Shrimp Creole, by , is from CHERISHED FAMILY RECIPES FROM HOME, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Robin Smith


¾ cup chopped onion
2 celery ribs - chopped
½ cup chopped green pepper
3 garlic cloves - minced
2 tablespoon olive oil
1 can diced tomatoes, undrained - 14 oz.
1 can tomato sauce - 8 oz.
¾ cup cold water - divided
¼ cup crumbled cooked bacon
1 tablespoon dried parsley flakes
1 teaspoon sugar
½ teaspoon salt
½ teaspoon Dried thyme
½ teaspoon Curry powder
½ teaspoon pepper
¼ teaspoon Cayenne pepper
1 tablespoon All-purpose flour
1½ pound uncooked medium shrimp - peeled and deveined
3 cup hot cooked long grain rice

In a Dutch oven, sauté the onion, celery and green pepper in oil until tender. Add garlic; sauté 1 minute longer. Add the tomatoes, tomato sauce, ½ 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.

Number Of Servings:
Number Of Servings:
Yield: 6 servings.




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