Big Easy Shrimp


    • 2 Slices of Canadian Bacon
    • 1 Onion - Chopped
    • 1/2 Green Bell Pepper - Chopped
    • 1 Stalk Celery - Chopped
    • 1 Clove Garlic - Minced
    • 16-oz Can of Chopped Tomatoes
    • 1 Bay Leaf
    • 1 Tsp Worcestershire Sauce
    • 1 Tsp Hot Pepper Sauce
    • 1/2 Tsp Ground Black Pepper
    • 1 lb. Medium Shrimp - Peeled and Deveined


    • Cook bacon in a large skillet over medium heat until crisp. Place on paper towel to cool; crumble when cooled.
    • Discard all but one tablespoon drippings.
    • In the hot drippings, cook the onion, celery and bell pepper for 5 minutes or until tender.
    • Stir in the garlic and cook for one minute.
    • Add the tomatoes (with juice), a bay leaf, 1 teaspoon of Worcestershire sauce and a couple hits of Tobasco.
    • Heat to boiling, then reduce heat to low and simmer for 20 minutes. Add the shrimp and bacon and cook until the shrimp are opaque.
    • Discard bay leaf before serving.

South Beach Diet Cookbook