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Shrimp Entree Soup

Shrimp Entree Soup

Shrimp Entree Soup


6 Slices lean bacon

1/2 Cup chopped onion

1 Clove garlic (minced)

1 Can whole tomatoes (28 oz.)

1 Medium green pepper (chopped)

1/4 teaspoon red pepper sauce

1/2 Teaspoon black pepper

1 Medium bay leaf

1 Large carrot (thinly sliced)

2 Medium stalks of celery sliced

2 Potatoes (peeled and cubed)

2 Teaspoons salt or to taste

12 to 16 Ounces of fresh shrimp (uncooked, shelled and de-veined)

Fry bacon until crisp in Dutch oven.  Drain and crumble bacon.  Sauté onions and garlic over low heat in 2 tablespoons of bacon drippings until onion is transparent.  Add tomatoes, which have been cut into small pieces, and their liquid.  Add green pepper, red pepper sauce, black pepper, bay leaf, carrots, celery, potatoes and salt.  Bring to boiling point, reduce heat and simmer covered until potatoes are done.  Add shrimp.  Continue to cook until shrimp is done.  Remove bay leaf.  Garnish each serving with crumbled bacon.  Serves 4.  Serve with cornmeal muffins.





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