12811 Louisiana Shrimp Creole Makes 4 servings Wed Aug 06 07:57:41 -0700 2008 Tue Feb 03 14:54:26 -0800 2009 Licensed http://www.chow.com/recipes/12811 Tue, 03 Feb 2009 22:54:26 GMT In Louisiana Creole cookery, bacon is an essential ingredient not only in smothered chicken, eggplant au gratin, oyster pie, and braised quail but also in this classic shrimp dish, which is always served with boiled rice. On home territory, shrimp Creole is often made with the heavily smoked “country-style” or salty “Cajun bacon” (pickled pork shoulder cured in brine) found in most local markets. Given the difficulty of obtaining these products outside the region, however, I recommend fairly thick slices of double-smoked bacon. Also, if you have access to three or four home-grown tomatoes (peeled, juices included), by all means use these instead of the canned ones. Just make sure not to overcook the shrimp—they're ready when they turn pink and curl.

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  • In a large, heavy pot, fry the bacon over moderate heat till crisp and drain on paper towels. Add the onions, celery, bell pepper, and garlic to the pot and stir about 4 minutes. Add the tomatoes and their juices, the basil, bay leaf, salt and pepper, Worcestershire, and Tabasco and stir well. Bring to a low simmer, cover, and cook till the mixture thickens, 25 to 30 minutes. Add the shrimp and bacon and stir. Return to a simmer and cook, uncovered, just till the shrimp turn pink and curl, about 8 minutes.
  • To serve, place mounds of rice on serving plates, make wide wells in the mounds, and spoon the shrimp into the wells. Serve piping hot.
    • ]]>     http://www.chow.com James Villas 50 Main 2 thick slices double-smoked bacon, cut into tiny bits

    ]]>     2 medium onions, chopped

    ]]>     2 celery ribs, chopped

    ]]>     1 medium green bell pepper, seeded and chopped

    ]]>     1 garlic clove, minced

    ]]>     One 28-ounce can whole tomatoes with their juices, chopped

    ]]>     ¼ teaspoon dried basil, crumbled

    ]]>     1 bay leaf

    ]]>     Salt and freshly ground black pepper to taste

    ]]>     2 teaspoons Worcestershire sauce

    ]]>     Tabasco sauce to taste

    ]]>     1 pound fresh medium shrimp, shelled and deveined

    ]]>     Boiled rice

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