Shrimp Creole

3.5 stars based on 2 votes.
2 ratings
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  • 3 slices bacon
  • 1/2 cup chopped onion
  • 1/4 cup chopped green pepper
  • 1/4 cup chopped celery
  • 1 clove garlic, minced
  • 1 1/2 tablespoons flour
  • 1 (28-ounce) can tomatoes in tomato puree
  • 2 teaspoons Worcestershire sauce
  • 2 teaspoons TABASCO® brand Original Red Sauce
  • 1 teaspoon salt
  • 1 bay leaf
  • 2 pounds shrimp, peeled and deveined
  • 2 tablespoons chopped parsley
  • Hot cooked rice


Cook bacon in a large skillet or Dutch oven over medium heat until crisp; drain bacon on paper towels. Pour excess fat from skillet, leaving about 3 tablespoons drippings in pan. Add onion, green pepper, celery, and garlic to skillet and cook, stirring constantly, until vegetables are tender, about 5 minutes.

Remove from heat and blend in flour; return to heat and cook over low heat 1 minute. Stir in tomatoes, Worcestershire sauce, TABASCO® Sauce, salt, and bay leaf; cook over medium heat 10 minutes, stirring occasionally. Add shrimp, parsley, and crumbled bacon. Cook 5 to 10 minutes longer, just until shrimp are tender. Serve over rice.

Makes 4 servings.

Nutritional information per serving: 460 calories, 52 g protein, 27 g carbohydrate, 16 g fat, 357 mg cholesterol, 1834 mg sodium.

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  • Name: LeeNoga Shrimper
    Date: April 29th, 2011
    This recipe is GOOD. Going to make some more and take it to the shrimping club party.