Shrimp Creole(Serves 6 To 8)

• 1/2 c. bacon, chopped
• 2 cloves garlic, chopped
• 2/3 c. celery, chopped
• 1 large onion, chopped
• 1 medium bell pepper, chopped
• 1/2 c. olive oil
• 1 large can Spanish tomatoes
• 2 (6 oz.) cans tomato paste
• 1 c. water
• 1 1/2 tsp. sugar
• 2 tsp. Worcestershire sauce
• 1/2 tsp. Tabasco
• 1/2 tsp. salt
• pepper to taste
• about 3 c. Clamato juice
• 2 1/2 lb. shrimp (raw), cleaned
• rice

1. In large frying pan or electric skillet, fry bacon, garlic, celery, onion and pepper in olive oil until onion is translucent (do not brown).
2. Add the rest of the ingredients except the Clamato juice and the shrimp.
3. Bring to a boil, then simmer for 3 hours, adding Clamato juice as necessary to thin the sauce.
4. Add shrimp and boil for no longer than 10 minutes.
5. Serve immediately over rice.

bacon, garlic, celery, onion, bell pepper, olive oil, spanish tomatoes, tomato paste, water, sugar, worcestershire sauce, tabasco, salt, pepper, clamato juice, shrimp, rice

Taken from www.cookbooks.com/Recipe-Details.aspx?id=729888 (may not work)