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Country Kitchen
January 7, 2009 Previous Recipe | Next Recipe
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FRIED SHRIMP
GUMBO
SHRIMP JAMBALAYA
BUTTER PECAN BROWNIES
ASPARAGUS CASSEROLE
CROCK POT MACARONI AND CHEESE
SHREDDED PORK AND BEANS
SHRIMP JAMBALAYA

2 pounds shrimp, peeled and deveined
12 strips bacon
1 slice center-cut ham
1/2 cup chopped onion
1/2 cup chopped bell pepper
2 cloves garlic, finely minced
6 tablespoons flour
Salt to taste
Dash of cayenne
Dash of paprika
1 tablespoon Cajun seasoning
2 tablespoons Worcestershire sauce
Tabasco to taste (optional)
1 quart tomatoes, blended in food processor
Cooked rice for serving

Bring a pot of salted water to a boil. Add shrimp and boil 3 minutes; drain and set aside.
In a large pot, fry bacon until crisp. Crumble and set aside; reserve drippings. Add ham and fry until browned; chop into small pieces and set aside.
Return bacon drippings to pot and sauté onion, bell pepper and garlic until tender. Stir in flour, salt, cayenne, paprika, Cajun seasoning, Worcestershire sauce and Tabasco if desired. Stir until flour starts to brown. Add tomatoes and stir constantly until thick. Add bacon and ham and reduce heat; simmer 30 minutes. Stir in shrimp. Serve over hot rice.





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