Northern White Man's Shrimp Creole:
4 strips bacon
4 stalks celery, cut into 1/4" pieces
3 cloves garlic, diced
1 green bell pepper
1 yellow bell pepper
1 orange bell pepper (subst any of these for a red, if you prefer)
1 or two 14.5 oz cans crushed or diced tomatoes, drained. (I used diced, and only 1 can.) (EDITED)
1/4 cup (approx) bottled clam juice.
1 lb shrimp (deveined, tails off etc etc)
Salt, black pepper, red pepper and hot sauce as needed
In a large skillet, cook the bacon until done. Remove from pan, chop, return to pan.
Into drippings, add garlic and celery and onion. Cook for 2-3 minutes.
Slice peppers, add to mix. Cook until peppers are just barely tender.
Add tomatoes & clam juice.
Season to taste, heat unit bubbles.
Add shrimp, cook until done.
Serve it over rice.
Bakemaster wrote:I am so going to make that, Azrael.
Since I know you're clever like this, you can also sub out a half pound of the shrimp for good Andouille (actually, more like 3/4 and 3/4, yay meat!) but make sure you use both cans of tomatoes.
And health conscious types can drain out some *but certainly not all* of the bacon drippings and add olive oil back.
OH! It does
work with precooked shrimpies but they never really soak up the flavor very well.