Creole Shrimp

Creole Shrimp

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  • 1/4 Pound Bacon
  • 3 Ribs Celery, Chopped
  • 2 Cloves Garlic, Smashed
  • 1 Green Bell Pepper, Chopped
  • 1 Medium Onion, Chopped
  • 1 8oz Bottle Clam Juice
  • 1 Cup Chicken Broth
  • 1 280z Can Tomato Puree
  • 1 Tablespoon Finely Chopped Fresh Parsley And Chives
  • 1 Bay Leaf
  • 1 Teaspoon Brown Sugar
  • 1 Teaspoon Tabasco Sauce
  • 1 Teaspoon Worcestershire Sauce
  • 1 Teaspoon Fresh Lemon Juice Fresh Ground Black Pepper
  • 2 Pounds Raw, Peeled And Deviened Shrimp, Size 21 To 24


In a large dutch over medium heat, fry the bacon. Cook until almost crisp, about 7 minutes add to the dutch oven the onion, garlic, celery and bell pepper. Cook until the vegetables are soft. Add all the remaining ingredients, bring to a boil, then lower heat to a simmer. Simmer uncovered stirring occasionally until the sauce is nicely thickened, 45 minutes to an hour when your sauce has reached your desired consistency add the shrimp and simmer until just cooked, about 5 minutes. Serve over your favorite rice, enjoy!