| cajun Shrimp Stir Fry 4 Slices Bacon
2 Teaspoons Cornstarch
1/2 Teaspoon Fish-flavored Bouillon Granules
1/3 Cup Water
1 1/2 Pounds Unpeeled Medium-size
2 Teaspoons Creole Seasoning
1 Small Green Bell Pepper, Cut Into 1-inch Pieces
1/2 Cup Diced Celery
1 (14 Ounce) Can Cajun-style Stewed Tomatoes, Undrained
hot Cooked Rice cook Bacon In A Large Wok Or Skillet Until Crisp; Remove Bacon, Reserving 3 Tablespoons Drippings. Crumble Bacon, And Set Aside. Combine Cornstarch, Bouillon Granules And Water; Set Aside. peel And De-vein Shrimp. Pat Shrimp Dry; Sprinkle With Creole Seasoning. Pour 2 Tablespoons Reserved Bacon Dripping Around Top Of Preheated Wok Or Skillet, Coating Sides; Heat At Medium-high (325 Degrees F) For 1 Minute. Add Shrimp; Stir Fry 2 Minutes Or Until Shrimp Turn Pink. Remove Shrimp, And Set Aside. pour Remaining 1 Tablespoon Reserved Drippings Into Wok; Add Green Pepper And Celery, And Stir Fry 2 Minutes. Add Tomatoes, And Stir Fry 2 Minutes. Return Reserved Shrimp To Wok, And Add Cornstarch Mixture; Bring To A Boil. Cook, Stirring Constantly, 1 Minute. Sprinkle With Reserved Bacon. serve Over Hot Cooked Rice. makes 4 Servings. |
