Ingredients
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8 slices bacon, diced
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1/2 cup chopped yellow onion
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1 1/2 cups chopped green bell peppers
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1 cup chopped celery
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1 clove garlic, minced
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2 (14 1/2 ounce) cans plum tomatoes, coarsely chopped,with juice
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3 tablespoons tomato paste
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1/2 cup chicken stock or 1/2 cup broth
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1/4 cup red wine vinegar
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1/2 teaspoon dry mustard
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4 drops Tabasco sauce
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1 teaspoon salt
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1/2 cup dry red wine
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1 lb large raw shrimp, peeled and deveined
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fresh ground pepper
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1/2 cup chopped green onion
Instructions
- In a large skillet over medium-high heat, fry bacon until crisp, about 6 minutes.
- With a slotted spoon, remove bacon to a plate, leaving 2 tablespoons bacon drippings in (the best part!) Reduce heat to medium.
- Add onions, bell pepper, celery, and garlic and sauté until tender, about 6 to 7 minutes.
- Add tomatoes, tomato paste, stock, vinegar, mustard, Tabasco sauce, salt, and pepper.
- Return bacon to pan.
- Simmer over medium-low heat, uncovered, for 20 minutes, stirring occasionally.
- Add wine and shrimp and cook until shrimp turn pink, about 5 minutes.