Bacon Shrimp Creole
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
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
Reviews
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!
awesome!! I think it may need okra though
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.
This has great flavor and just the right amount of heat. Awesome!
No comment left
No comment left
No comment left
No comment left
No comment left