New Orleans Shrimp Creole

This is a quick dinner that I made this week.  What I like about it was that the flavor of this dish is really fantastic; it was tangy and assertive especially when I added a touch more of Tabasco in my plate, it surely can kick the tastebud.  I really go for a bold flavor of a food and thankfully my family has a similar taste so if I had to cook something tasty and fast, I wouldn't go wrong with this dish.  

New Orleans Shrimp Creole

Serves 4 to 6

8 slices bacon, diced

½ cup chopped yellow onion

½ cup chopped green onion, including some tender green tops

1 ½ cups chopped green bell pepper

1 cup chopped celery

1 garlic clove, minced

2 cans (14 ½ ounces each) whole tomatoes, coarsely chopped, with juice

3 tablespoons tomato paste

½ cup chicken stock or broth

¼ cup red wine vinegar

½ teaspoon dry mustard

4 drops Tabasco sauce, or to taste

1 teaspoon salt

Freshly ground pepper to taste

½ cup dry red wine

1 pound large raw shrimp, peeled and deveined

In a large skillet over medium-high heat, fry bacon until crisp, about 6 minutes.  With a slotted spoon, remove bacon to a plate, leaving 2 tablespoons bacon drippings in skillet.

Reduce heat to medium.  Add onions, bell pepper, celery, and garlic, and sauté until tender, about 6 to 7 minutes.  Add tomatoes, tomato paste, stock, vinegar, mustard, Tabasco sauce, salt and pepper.  Return bacon to pan.  Simmer over medium-low heat, uncovered, for 20 minutes, stirring occasionally.  Add wine and shrimp and cook until shrimp turn pink, about 5 minutes.

Source:  The Big Book of Soups and Stews by Maryana Vollstedt