kaliekerouac

Share a Recipe: Spicy Shrimp Creole

This is not a recipe with exact measurements.

Cook bacon in a pot/dutch oven.
Drain off most of the fat (and save for tomorrow's breakfast). Put bacon to the side.
With a little fat left in the pot, add a diced green bell pepper (or equivalent weight of any pepper), yellow onion and celery.
Once sautéed about half way, add salt, pepper and tomato. (Traditionally one 1/2 pint paste, one pint sauce and either fresh diced tomatoes or one pint - one quart canned diced tomatoes, depending on how much you like tomatoes). Cook a few minutes until all has combined, with the heat still on pretty high.
Add in the cooked bacon, a quart or so of broth and as much hot sauce as you desire (i only use sauce of blended pepper/vinegar/brine and nothing else, but to each their own).
Once the mixture comes to boil, turn down the heat to a simmer and let it go until the desired consistency - you can get to this point and add more liquid to stretch out the time until you are ready to eat.
About 5 minutes before serving, turn up the heat to a boil and add in fresh or frozen/defrosted shrimp with shells removed and deveined. Stir all together and when the shrimp are no longer translucent, it's done.
Serve over freshly cooked rice with chopped garden herbs on top.

YUM <3