Big Easy Shrimp

This dish is the one that proved to myself and my family that I could actually cook. It is a spicy shrimp dish but not so spicy that you have to grab a glass of water after your first bite. It's really yummy by itself but is also good with angel hair pasta. Enjoy!

 

Ingredients: (Serves 4)

• 2 strips turkey bacon or Canadian bacon
• 1 onion, chopped
• 1/2 green bell pepper, chopped
• 1 celery stalk
• 1 clove garlic, minced
• 1 can (16 ounces) chopped tomatoes with juice
• 1 bay leaf
• 1/2 teaspoon ground black pepper
• 1 teaspoon Worcestershire sauce
• 1 teaspoon hot-pepper sauce
• 1 pound medium shrimp, peeled and deveined

(side note: I prefer pre-cooked shrimp, that way you don't have to worry about the raw factor)

Directions:

1. Cook the bacon in a large nonstick skillet over medium heat until crisp. Place on a paper towel–lined plate. Crumble when cool. Leave any drippings in the skillet.
2. In the skillet, over medium heat, cook the onion, bell pepper, and celery for 5 minutes, or until tender. (cut the vegetables however you want, I prefer cutting the bell pepper and celery in small slices)
3. Stir in the garlic and cook for 1 minute.
4. Add the tomatoes (with juice), bay leaf, black pepper, Worcestershire sauce, and hot-pepper sauce. Heat to boiling.
5. Reduce the heat to low and simmer for 20 minutes.
6. Add the shrimp and bacon and cook for 5 minutes, or until the shrimp turn pink. Remove and discard the bay leaf before serving.