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.
- 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
- 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 (the best part!) Reduce heat to medium.
- Add onions, bell pepper, celery, and garlic and sauté 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.
- Add wine and shrimp and cook until shrimp turn pink, about 5 minutes.
This was fabulous! Sauce thickened up to consistency of tomato paste during 20 minute simmer, but waited it out to add more liquid as you add 1/2 cup wine at end. It was still a bit thick after that so I splashed in about 1/4 cup more chicken stock. Also, I added more Tabasco and 1/4 teaspoon crushed red chili pepper while sauce was simmering. Easy, quick and very tasty!
This is an absolutely incredible recipe! It smelled so good while it was cooking that I couldn't wait for my husband to come home for supper, so I ate without him! I served it with rice, and I seriously doubt there will be any leftovers tonight! This is a money saving recipe too because I'll save the airfare to New Orleans! I have New Orleans cuisine right here in my own home! This is a keeper, Izzy. Thanks for sharing!
Wow, this was so fine. I made your shrimp creole as a suprise for my husband's birthday. It is one of his favorite dishes. We both thought it was outstanding and the seasonings took us right back to our time spent in New Orleans. The only addition was some crushed red pepper to increase the heat. Thanks for a wonderful recipe.