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DEL.ICIO.USBennett Brown’s Shrimp Daufuskie
The Atlanta Journal-Constitution
8 servings
Hands on: 30 minutes
Total time: 1 hour, 30 minutes
This spicy tomato-based shrimp stew has a surprise ingredient — cocktail sauce. If you like spice, add a little Texas Pete or Tabasco to make it hotter. Brown likes it served over yellow grits or white rice, along with French bread and an ice-cold beer.
Ingredients:
1/2 pound bacon, chopped
1 1/2 large onions, chopped
4 large celery ribs, chopped
1 large green bell pepper, seeded and chopped
2 cloves garlic, chopped
1 (12-ounce) bottle Crosse & Blackwell Seafood Cocktail Sauce
2 (15.5-ounce) cans diced tomatoes
2 jalapeno peppers, seeded and chopped
2 pounds peeled and deveined shrimp
Instructions:
In a large skillet over medium heat, fry bacon. When crisp, remove from skillet and reserve. Discard all but 2 tablespoons fat. Saut? onions, celery, bell pepper and garlic in reserved bacon fat for 8 to 10 minutes or until vegetables soften. Add cocktail sauce and stir to combine. Add one can of tomatoes and its juice, and just the drained tomatoes from the other can, and stir to combine. Add crumbled bacon and jalape?os. Simmer for 1 hour. Add shrimp just before serving and cook for 5 minutes or until cooked through.
Per serving: 362 calories (percent of calories from fat, 41), 34 grams protein, 19 grams carbohydrates, 3 grams fiber, 16 grams fat (5 grams saturated), 197 milligrams cholesterol, 997 milligrams sodium.
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