Easy Shrimp Creole Serves 4
1kg cooked shrimp
250-300g lean bacon
200g minced onion (approx 8 tablespoons)
150g finely chopped celery
(finely chop extra celery stalks and leaves for garnish)
2 tablespoons capers
2 teaspoons Bittersweet Cajun Cookin' Blend
2 teaspoons Bittersweet Zesty Garlic Blend
or 2 cloves minced garlic
2 generous tablespoons tomato paste
1 cup stock (chicken or vegetable)
salt to taste
Prepare shrimp and have at room temperature. Remove all ft from bacon. Slightly warm a large skillet and put in bacon. Cook and brown bacon slightly, remove and chop. Pan should have only a thin coating of grease from bacon. If there is runny fat remove it and leave pan slightly greasy. Put in onion and saute gently for 2-3 minutes. Add remaining ingredients and stir to incorporate. Let stock cook down slightly and then stir in shrimp and bacon. Add salt to taste. Make sure shrimp is warmed through and serve over rice, cous cous or polenta.
**This amount of Bittersweet Cajun
gives a nice amount of spice, but use more or less to suit your taste.