Any version of shrimp whether it's frozen, fresh, cooked or raw can be used in this recipe. Fresh shrimp is great, but for me, having a bag of those little guys - already cooked or not - in my freezer has enabled me to put together a yummy dinner when time is short. I also like to buy bell peppers when they are on sale and freeze them sliced or diced, in Ziplock freezer bags. And these days bags of already diced onion, peppers, and celery are available. A meal can be ready in the time it takes to set the table and put together a salad while the veggies saute. Here I served this dish over riced cauliflower, but mashed cauliflower, rice or grits would also be nice.
Orleans Style Shrimp - Serves Four
2 or 3 strips of bacon (optional)
2 tablespoons vegetable oil
1 medium onion, diced
1 cup of any or a combination of red, yellow, or green bell pepper, diced
2 garlic cloves, put through a press
1 (15 oz.) can of chopped tomatoes
1 teaspoon Worcestershire sauce
1 teaspoon hot pepper sauce (like Frank's)
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon thyme
1 pound peeled shrimp, frozen or fresh, cooked or raw
If using, cook the bacon until crispy and set aside.
While bacon is cooking, if using frozen shrimp, put them large bowl of cool water so they can defrost.
Drain the bacon grease from the skillet and add vegetable oil, onion and diced pepper. Saute over medium low heat until tender, about 10 minutes.
Add the garlic and saute another 30 seconds. Pour in the chopped tomatoes, Worcestershire sauce, hot pepper sauce, salt, pepper and thyme. Let it simmer for 5 minutes.
Rinse and drain shrimp. Add the shrimp and continue to cook another 5 minutes. If using raw shrimp, make sure the shrimp turns opaque to ensure it is done.
Serve over rice, grits, mashed or riced cauliflower and crumble bacon (if using) on top.
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