Shrimp Creole

3 lbs shrimp (cleaned & peeled)
3 slices bacon (fry and set aside)
1 T. bacon grease
¼ cup olive oil
2 T. minced garlic
1 cup finely chopped celery
1 cup chopped bell peppers
1 pint chopped onions
2 10¾ oz cans beef consommé
Salt to taste (optional) with the spices & consommé I don't think it's needed
2 14½ oz can stewed tomatoes (not drained)
1 small can tomato paste
1 T. Soy Sauce
2 T. Worcestershire Sauce
1½ T.
Satan's Breath® Creole Seasoning

In a preheated wok put in the bacon and fry to a golden brown and set aside.
Pour off all the bacon grease except for 1-T.  Now add the olive oil to the wok and the minced garlic, celery, bell peppers, soy sauce, Worcestershire, onions, salt and Creole Seasoning.  Stir-fry the vegetables until the onions are clear.  Now add the consommé, stewed tomatoes, tomato paste and cook until it starts to bubble.  Take that bacon you set aside, crumble and put in pot.  When the Creole is almost done, stir in the cleaned, peeled shrimp and remove from the heat. The hot liquid will cook the shrimp and turn them pink. Just cover the pot and let stand 10 minutes. The shrimp will be cooked to perfection.  If the Creole needs thickening, don't use flour; use instant mash potatoes until the thickness is what you want.  Serve over rice with a salad and good choice of bread.     Serves 8 to 10


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