Spicy Shrimp Creole
1 1/2 pounds unpeeled large shrimp 5 slices bacon
1 small onion, finely chopped
1 small green pepper, finely chopped
1 small sweet red pepper, finely chopped
1/2 cup chopped celery
1/4cup chopped green onions
3 cloves garlic, minced
2 (16 ounce) cans stewed tomatoes
2 bay leaves
2 teaspoons granulated garlic
2 teaspoons granulated onion
1/4 teaspoon salt
1/4 teaspoon ground red pepper
4 cups hot cooked rice
Peel shrimp, and devein, if desired; set aside.
Cook bacon in a large Dutch oven until crisp; remove bacon, and set aside.
Cook onion and next 5 ingredients in drippings over medium-high heat 3 minutes or until tender, stirring often. Stir in tomatoes and next 5 ingredients. Bring to a boil; cover, reduce heat, and simmer 40 minutes, stirring occasionally.
Add shrimp; cook 5 minutes or until shrimp turn pink. Discard bay leaves.
To serve, spoon rice into individual serving bowls. Spoon shrimp mixture evenly over rice.
