Shellfish : Shrimp Creole

• 3 slices bacon
  
• 1/2 cup chopped onion
  
• 1/4 cup chopped green pepper
  
• 1/4 cup chopped celery
  
• 1 clove garlic, minced
  
• 1 1/2 tablespoons flour
  
• 1 (28-ounce) can tomatoes in tomato puree
  
• 2 teaspoons Worcestershire sauce
  
• 2 teaspoons Original TABASCO® brand Pepper Sauce
  
• 1 teaspoon salt
  
• 1 bay leaf
  
• 2 pounds shrimp, peeled and deveined
  
• 2 tablespoons chopped parsley
  
• Hot cooked rice
  

Cook bacon in a large skillet or Dutch oven over medium heat until crisp; drain bacon on paper towels. Pour excess fat from skillet, leaving about 3 tablespoons drippings in pan. Add onion, green pepper, celery, and garlic to skillet and cook, stirring constantly, until vegetables are tender, about 5 minutes.

Remove from heat and blend in flour; return to heat and cook over low heat 1 minute. Stir in tomatoes, Worcestershire sauce, TABASCO^® Sauce, salt, and bay leaf; cook over medium heat 10 minutes, stirring occasionally. Add shrimp, parsley, and crumbled bacon. Cook 5 to 10 minutes longer, just until shrimp are tender. Serve over rice.

Makes 4 servings.

Nutritional information per serving: 460 calories, 52 g protein, 27 g carbohydrate, 16 g fat, 357 mg cholesterol, 1834 mg sodium.