Shrimp Creole

• 5 slices cooked, lean bacon
• 2 large cloves finely chopped garlic
• 1 large chopped onion
• 1/2 c. finely sliced celery
• 1 medium bell pepper
• 1/4 c. olive oil
• 3 1/2 to 4 lb. medium shrimp
• 1 dash white wine
• 1 large can Spanish tomatoes
• 1 small can tomato sauce
• 1 small can tomato paste
• 2 dashes sugar
• 1 tsp. Lea & Perrins
• 1 bay leaf
• 2 dashes Tabasco
• 1 dash ground red pepper
• 1 dash basil

1. Add water if needed during cooking.
2. Cook garlic, onion, celery and pepper in bacon drippings and olive oil over medium heat until tender, but not brown.
3. Add everything else but shrimp. Simmer 3 or 4 hours, stirring every now and then.
4. Bring to a boil.
5. Add shrimp and reduce to simmer, about 5 minutes.
6. Serve over yellow rice.
7. All you need is Cuban bread and tossed salad. Serves 6 to 8.

bacon, garlic, onion, celery, bell pepper, olive oil, shrimp, white wine, spanish tomatoes, tomato sauce, tomato paste, dashes sugar, perrins, bay leaf, ground red pepper, basil

Taken from www.cookbooks.com/Recipe-Details.aspx?id=180383 (may not work)