1 ½ lbs medium shrimp
4 strips bacon, diced or cut with a pair of kitchen shears
2 T unsalted butter
1 medium yellow onion, diced
1 green bell pepper, diced
2 stalks celery, diced
2 cloves garlic, minced
1 T Creole Seasoning (recipe below)
Pinch of cayenne pepper (optional)
1 8-oz bottle clam nectar or broth or 1 cup water
2 (14 ½ oz) can diced tomatoes
2 T tomato paste
2 t Worcestershire sauce
1 bay leaf
2 T finely chopped parsley
Salt and freshly ground black pepper
Diced scallions, for garnish
Hot sauce, for serving (optional)
Peel and clean your shrimp and place in a bowl and refrigerate.
In a large cast-iron skillet, cook the bacon until crisp. Remove cooked bacon with a slotted spoon and place on a plate and set aside.
Discard all but about 1 tablespoon of the bacon grease.
Add the butter and heat over medium heat
Add the diced onion, bell pepper, and celery.
Sauté for 10 minutes.
Add the garlic and sauté another minute.
Add the Creole Seasoning, cayenne pepper, clam nectar or water, tomatoes, tomato paste, Worcestershire, bay leaf, and chopped parsley.
Season to taste with salt and pepper.
Cover and simmer 30 minutes.
Stir the shrimp into the sauce and cook uncovered for another 3 minutes.
Turn off heat, remove the bay leaf, stir in parsley, cover and let sit a few minutes.
To serve, use a coffee cup and place a mound of cooked rice in center of each bowl.
Spoon sauce with shrimp around the rice and sprinkle with diced scallions and bacon bits.
3 T paprika
2 T sea salt
2 T garlic powder
2 T cayenne pepper
2 T onion powder
2 T dried thyme
1 T dried oregano
1 T dried basil
2 T ground black pepper
1 T ground white pepper
Pour above ingredients in a jar fitted with a lid.
Shake well and store in a cool dark place for up to one year.