New Orleans Shrimp Creole

• 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

1. In a large skillet over medium-high heat, fry bacon until crisp, about 6 minutes.
2. With a slotted spoon, remove bacon to a plate, leaving 2 tablespoons bacon drippings in (the best part!) Reduce heat to medium.
3. Add onions, bell pepper, celery, and garlic and saute until tender, about 6 to 7 minutes.
4. Add tomatoes, tomato paste, stock, vinegar, mustard, Tabasco sauce, salt, and pepper.
5. Return bacon to pan.
6. Simmer over medium-low heat, uncovered, for 20 minutes, stirring occasionally.
7. Add wine and shrimp and cook until shrimp turn pink, about 5 minutes.

bacon, yellow onion, green onion, green bell peppers, celery, clove garlic, tomatoes, tomato paste, chicken stock, red wine vinegar, dry mustard, tabasco sauce, salt, fresh ground pepper, dry red wine, shrimp

Taken from www.food.com/recipe/new-orleans-shrimp-creole-18742 (may not work)