SHRIMP CREOLE

3 slices bacon, chopped
1 cup (250 mL) chopped onion
1/2 cup (125 mL) chopped red bell pepper
1/2 cup (125 mL) chopped green bell pepper
1/2 cup (125 mL) sliced celery
1 clove garlic, chopped
2 tbsp (25 mL) flour
1 can (28 oz / 796 mL) diced tomatoes
2 tsp (10 mL) Worcestershire sauce
1 tsp (5 mL) hot pepper sauce
1 tsp (5 mL) thyme, crumbled
1/2 tsp (2 mL) salt
1/4 tsp (1 mL) freshly ground pepper
1 bay leaf
2 pkgs (340 g each) frozen raw shrimp, thawed, peeled and deveined
2 tbsp (25 mL) chopped fresh parsley

In a Dutch oven, cook bacon over medium heat until lightly browned. Drain off excess fat. Stir in onion, bell peppers, celery and garlic; sauté 5 minutes. Stir in flour and cook, stirring, for 1 minute. Stir in next 7 ingredients (tomatoes through bay leaf). Cover, reduce heat and simmer, stirring occasionally, for 10 minutes. Stir in shrimp and parsley. Cover and cook over low heat just until shrimp are opaque, about 5 - 7 minutes. Remove bay leaf. Serve immediately over hot cooked rice. Serves 6 - 8.

 
Last updated on September 22, 2017