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New Orleans Shrimp Creole

Source of Recipe


From "The Big Book of Soups & Stews"






List of Ingredients



• 8 slices bacon, diced
  
• 1/2 cup chopped yellow onion
  
• 1/2 cup chopped green onion, including some tender green tops
  
• 1-1/2 cups chopped green bell pepper
  
• 1 cup chopped celery
  
• 1 clove garlic, minced
  
• 2 cans (14-1/2 ounces each) whole tomatoes, coarsely chopped, with juice
  
• 3 Tbsp tomato paste
  
• 1/2 cup chicken stock or broth
  
• 1/4 cup red wine vinegar
  
• 1/2 tsp dry mustard
  
• 4 drops Tabasco sauce, or to taste
  
• 1 tsp salt
  
• Freshly ground pepper to taste
  
• 1/2 cup dry red wine
  
• 1 lb. large raw shrimp, peeled and deveined
  






Instructions



1. In a large skillet over medium-high heat, fry bacon until crisp, about 6 minutes. With a slotted spoon, remove bacon to a plate, leaving 2 tablespoons bacon drippings in skillet.
   
   
2. Reduce heat to medium. Add onions, bell pepper, celery and garlic, and saute until tender, about 6 to 7 minutes. Add tomatoes, tomato paste, stock, vinegar, mustard, Tabasco sauce, salt and pepper. Return bacon to pan. Simmer over medium-low heat, uncovered, for 20 minutes, stirring occasionally.
   
   
3. Add wine and shrimp and cook until shrimp turn pink, about 5 minutes. Serve over hot rice.
   
   Serves 4 to 6