New Orleans Shrimp Creole |
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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 6 |
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This is my superbowl fancy food for my husband. I got the recipe from a Mardi Gras party. Great over rice or with hot buns. Ingredients:
8 slices bacon, diced |
1/2 cup chopped yellow onion |
1/2 cup chopped green onion |
1 1/2 cups chopped green bell peppers |
1 cup chopped celery |
1 clove garlic, minced |
2 (14 1/2 ounce) cans plum tomatoes, coarsely chopped,with juice |
3 tablespoons tomato paste |
1/2 cup chicken stock or 1/2 cup broth |
1/4 cup red wine vinegar |
1/2 teaspoon dry mustard |
4 drops tabasco sauce |
1 teaspoon salt |
fresh ground pepper |
1/2 cup dry red wine |
1 lb large raw shrimp, peeled and deveined |
Directions:
1. In a large skillet over medium-high heat, fry bacon until crisp, about 6 minutes.
2. With a slotted spoon, remove bacon to a plate, leaving 2 tablespoons bacon drippings in (the best part!) Reduce heat to medium.
3. Add onions, bell pepper, celery, and garlic and sauté until tender, about 6 to 7 minutes.
4. Add tomatoes, tomato paste, stock, vinegar, mustard, Tabasco sauce, salt, and pepper.
5. Return bacon to pan.
6. Simmer over medium-low heat, uncovered, for 20 minutes, stirring occasionally.
7. Add wine and shrimp and cook until shrimp turn pink, about 5 minutes.
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