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