Recipe: “Big Easy” Shrimp

I’m a big fat cheater. Yeah, I’m a carb addict…and yet, I don’t feel any shame. Haha! Okay, well I didn’t do too horribly when I made this dish – I used brown rice instead of white and it was only half a cup of rice! Oy, I’m only trying to justify my bad choices. Heh.

Anyway, the flavoring was decent and it could have used more ingredients…like sausage or something. I have found another recipe (an Ellie Krieger recipe, oh I love her) that I’m going to try later on.

“Big Easy” Shrimp
From South Beach Diet Cookbook
Serves 4

Print this recipe!

You’ll need:
- 2 strips turkey bacon or Canadian bacon
- 1 onion, chopped
- 1/2 green bell pepper, chopped
- 1 celery stalk, chopped
- 1 clove garlic, minced
- 1 can (16 ounces) chopped tomatoes with juice
- 1 bay leaf
- 1/2 tsp ground black pepper
- 1 tsp Worcestershire sauce
- 1 tsp hot-pepper sauce (I use a tbsp)
- 1 lb medium shrimp, peeled and deveined

Directions:
Cook the bacon in a large nonstick skillet over medium heat until crisp. Place on a paper towel–lined plate. Crumble when cool. Leave any drippings in the skillet.

In the skillet, over medium heat, cook the onion, bell pepper, and celery for 5 minutes, or until tender. Stir in the garlic and cook for 1 minute. Add the tomatoes (with juice), bay leaf, black pepper, Worcestershire sauce, and hot-pepper sauce. Heat to boiling. Reduce the heat to low and simmer for 20 minutes. Add the shrimp and bacon and cook for 5 minutes, or until the shrimp turn pink. Remove and discard the bay leaf before serving.

This recipe is hyping me up for the Cajun Food Festival I’m going to this Saturday! Hehe. :)

Ooh! I just realized I forgot to include a song with the post. Okay, how about Ella & Louis – Summertime? <3