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 BBS: The GWE BBS [ASV] [CIN]
Date: 12-26-11 (43 19)             Number: 96
From: MARGARET HOBBIE #29 @9443    Refer#: NONE
  To: ALL                           Recvd: YES 
Subj: YUUUMMM!!!!                    Conf: (37) Home Cooki
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I don't have a formal written recipe for Shrimp Creole, but it is one of
my specialties learned from my grandmother. I'll have to guess at
amounts and it's perfectly ok to substitute leftover Christmas ham for
the bacon. Here's what you do:

Fry 6 strips of bacon until crisp and set them aside on paper towels to
drain. Cut up 2 or 3 stalks of celery and a medium size onion and a
couple of cloves of garlic, then saute them in the bacon grease until
tender. You can also add a chopped green pepper if you like it. Drain
off the bacon grease. Add a can of tomatoes and juice and chop up the
tomatoes. Add salt, pepper and Tobasco (or your favorite red pepper
sauce) to taste. Then add 2 pounds or so of shelled/deveined shrimp.
Simmer until the shrimp turn pink. Crumble the bacon and add it to the
tomato mixture. Serve over hot cooked rice. We like to serve this in
soup bowls with a mixed green salad and garlic bread. Be sure you make
enough for seconds because everyone will want more!