I could wax poetic on the importance of wild American shrimp (local if you're lucky enough to live on the coast like myself). I'll just say that the flavor is different and significant enough for you to want to buy shrimp that was not farm raised in Thailand. Nothing against Thailand. I'm sure their wild shrimp is good too...when you're in Thailand. You get what I'm saying?
SC Shrimp Creole (serves 4-5)
3 slices bacon, diced
1 c diced celery
1 c diced green bell pepper
1 c diced sweet onion
2 cloves garlic, minced
1 (14.5 oz) can petite diced tomatoes
1 (28 oz) can crushed tomatoes
1 bay leaf
Dash of Worcestershire sauce (about 1 tsp)
Hot sauce, to taste (Crystal or Tabasco recommended)
1 tsp Creole seasoning, plus more to taste
1/2 tsp dried thyme leaves
1 lb shrimp, peeled and deveined
- In a large pan or medium pot, cook bacon over medium heat. Cook until crispy and fat has rendered. Remove bacon and drain on paper towels. Set aside.
- Add celery, bell pepper, onion, and garlic to pan. Stir to coat in the bacon grease and let vegetables soften. When onions are translucent, add both cans of tomatoes. Add bay leaf and next 4 ingredients. Stir and let cook over medium-low heat for about 20 minutes. If sauce becomes too thick, reduce heat slightly and thin with water or vegetable stock. Adjust seasonings as needed. Stir in shrimp and cook until pink and no longer grey, about 10 minutes. Stir bacon into the finished sauce. Serve over white rice with crusty French bread.