Big Easy Shrimp
I am still plugging away at the South Beach Diet and so far so good. Being on the diet has made me think about the quality and nutritional value of the food I am eating, especially snacks.
I fixed this dish for supper one night and it is a keeper. It's from the South Beach Diet Cookbook. Enjoy!
"Here's a quicker way to enjoy the traditional shrimp Creole dish. Serve over hot cooked brown rice for a quick Phase 2 dinner. If you like, you can substitute sea scallops for the shrimp."
2 strips turkey bacon or Canadian bacon
1 onion, chopped
1/2 green bell pepper, chopped
1 rib celery, chopped
1 clove garlic, minced
1 can (16 oz.) chopped tomatoes
1 bay leaf (I left this out, no biggie)
1/2 tsp. black pepper
1 tsp. Worcestershire sauce
1 tsp. hot pepper sauce
1 lb. medium shrimp, peeled and deveined
Cook the bacon in a large skillet over medium heat until crisp. Place on paper towel lined plate to drain. Crumble when cool. Remove and discard all but 1 tbl. drippings from the skillet.
In the hot drippings over medium heat, cook the onion, bell pepper, and celery for 5 minutes, or until tender. Stir in the garlic nad cook for 1 minute. Add the tomatoes (with juice), bay leaf, black pepper, Worcestershire sauce, and hot pepper sauce. Heat to boiling. Reduce the heat to low and simmer for 20 minutes. Add the shrimp and bacon and cook for 10 minutes, or until the shrimp are opaque. Remove and discard the bay leaf before serving.