Big Easy Shrimp

Seafood is a favorite ingredient in our meal planning (besides chicken and veggies). And, we're always on the lookout for easy and great-tasting recipes.

That said, we were delighted ecstatic (and really glad) to find this South Beach recipe for a traditional Creole dish, minus lots of extra calories. Serve it over cooked brown or basamati rice vs. white rice. You can substitute sea scallops for shrimp – or include some of both.

Compared to a "traditional" Creole dish, this recipe has 185 cal per serving; add more if serving over rice.

Big Easy Shrimp

• 6 strips turkey or Canadian bacon
• 1 onion, chopped
• ½ green pepper, chopped
• 1 rib celery, chopped
• 1 glove garlic, minced
• 1 can (16 oz.) chopped tomatoes
• 1 bay leaf
• ½ tsp ground black pepper
• 1 tsp Worcestershire sauce
• 1 tsp hot pepper sauce (optional)
• 1 lb. medium shrimp, peeled and de-veined

1. Cook bacon in a large skillet over medium heat until crisp. Place on a paper lined plate to drain, crumble when cool. Remove and discard all but 1 TBSP of pan drippings.
2. Add onion, bell pepper, and celery to drippings and cook for 5 minutes or until tender. Stir in garlic and cook for 1 minute. Add tomatoes (with juice), bay leaf, black pepper, Worcestershire sauce, and hot pepper sauce. Heat to boiling, then reduce heat to low and simmer for 20 minutes.
3. Add shrimp and crumbled bacon. Cook for 10 minutes or until shrimp are opaque. Remove and discard bay leaf before serving. Serves 4 (or 2 with leftovers ).