Recipes from Cajun Country :: Cajun Main Dish Seafood
4 slices bacon
2 tsp. cornstarch
1/2 tsp. fish-flavored bouillon granules
1/3 c. water
1 1/2 lb. (one and a half lbs. ) unpeeled med.-size
2 tsp. Creole seasoning
1 small green bell pepper, cut into 1-in. pieces
1/2 c. diced celery
1 (14 ounce) can Cajun-style stewed tomatoes, undrained
Hot cooked rice
Cook bacon in a large wok or skillet until crisp; remove bacon, reserving 3 Tbsp. drippings. Crumble bacon, and set aside. Combine cornstarch, bouillon granules and water; set aside.
Peel and de-vein shrimp. Pat shrimp dry; sprinkle and distribute with Creole seasoning. Pour 2 Tbsp. reserved bacon dripping around top of preheated wok or skillet, coating sides; heat at med.-high (325 degrees fahrenheit) for 1 minute. Add shrimp; stir fry 2 mins. or until shrimp turn pink. Remove shrimp, and set aside.
Pour remaining 1 Tbsp. reserved drippings into wok; add green pepper and celery, and stir fry 2 mins. Add tomatoes, and stir fry 2 mins. Return reserved shrimp to wok, and add cornstarch mixture; let it come to a boil. Cook, stirring constantly, 1 minute. Sprinkle and distribute with reserved bacon.
Serve over hot cooked rice.
Makes 4 servings.
