Please click here to return to Home Page

SHRIMP CREOLE

 I  found the basis for this recipe in a magazine article 5 or 6 years ago.  Over that period, Bill Kenny and I have been tweaking this back and forth until the following recipe developed.  Its relatively easy to fix and moderately spicy.  Cook the grits thick because the sauce will thin them.  This really works well with old fashion stone ground grits.

½ lb good quality smoked bacon                                      

2 jalapeno peppers

2 med onions                                            

1 green pepper

5 Cloves garlic chopped                                          

2 tbsp Creole Seasoning

2-28oz cans diced tomatoes

2 pounds medium shrimp [31-35 count best]

Use no S & P until the end.  Taste and season if necessary

Cook bacon until crisp, remove and crumble. To bacon fat add the minced onion, pepper, seeded jalapenos, and garlic. Sauté until soft, then add the diced tomatoes and slowly simmer for about 1 hour [until liquid is almost gone]. Add the Creole seasoning and simmer until well blended. Just before serving, add the shrimp and cook until just done. Serve over grits. Sprinkle crushed bacon on top.