Tuesday, February 12, 2008

Big Easy Shrimp

I did the prep for this dish, and D cooked it. D thought it needed to be saucier and would add tomato sauce next time. I thought it was fine. Overall, the taste was really good and there was a lot of shrimp. We couldn't really taste the bacon. Not sure if it affected the taste of the veggies though since they were cooked in the grease.

We had it over rice. Will have again...

Big Easy Shrimp

2 strips turkey bacon or Canadian bacon (we used Center Cut)
1 onion -- chopped
1/2 green pepper -- chopped (I used a whole green pepper)
1 rib celery -- chopped
1 clove garlic -- minced (we used 4 tsps of the jarred garlic)
1 can chopped tomatoes -- (16oz)
1 bay leaf
1/2 tsp ground black pepper
1 tsp Worcestershire sauce (D used 2 tsp)
1 tsp hot pepper sauce (D used 2 tsp)
1 pound medium shrimp -- peeled & deveined

D also used homemade Creole Seasoning and Tony ??s Creole seasoning...1 tsp each

Cook the bacon in a large skillet over medium heat until crisp. Crumble when cool. Remove and discard all but 1 Tbsp drippings from skillet.

In the hot drippings, over medium heat, cook the onion, bell pepper, and celery for 5 minutes, or until tender. Stir in the garlic and cook for 1 minute. Add the tomatoes (with juice), bay leaf, black pepper, Worcestershire sauce and hot pepper sauce. Heat to boiling. Reduce heat to low and simmer for 20 minutes (D did this for 10 minutes). Add the shrimp and bacon and cook for 10 minutes, or until the shrimp are opaque (I think D said this was 3 minutes...10 minutes would make the shrimp rubbery!!!). Remove and discard the bay leaf before serving.

This recipe makes 4 servings.

185 calories, 4g fat, 26g protein, 12g carb, 3g fiber, 177mg choles, 329mg sodium

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