Seafood: Rachel's Shrimp Creole

By JoFClark

Tea Time at the Masters Cookbook

Ingredients

• 4-6 slices of bacon
• 1/2 cup onion, chopped
• 1/4 cup bell pepper, chopped
• 1/4 cup celery, chopped
• 2 16 ounce cans tomatoes
• 1 1/2 t salt
• 1 T Worcestershire
• 3 T catsup
• 2 pounds peeled and deveined shrimp
• 1 T sugar
• hot cooked rice

Preparation

Step 1

Brown bacon in iron skillet.
Remove bacon and set aside.
Saute onion, bell pepper and celery in bacon drippings.
Add tomatoes, salt, Worcestershire and catsup.
Crumble bacon and return to skillet.
Simmer sauce uncovered for 45 minutes after last shrimp has been added.
Serve over rice.
Serves 6-8.