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 saute 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.
Ingredients:
8 slices bacon, diced
1/2 cup chopped yellow onions
1/2 cup chopped green onions
1 1/2 cups chopped green bell peppers
1 cup chopped celery
1 clove garlic, minced
2 (14 1/2 ounce) cans plum tomatoes, coarsely chopped,with juice
3 tablespoons tomato paste
1/2 cup chicken stock or 1/2 cup broth
1/4 cup red wine vinegar
1/2 teaspoon dry mustard
4 drops Tabasco sauce
1 teaspoon salt
fresh ground pepper
1/2 cup dry red wine
1 lb large raw shrimp, peeled and deveined
Steps/Methods:
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 saute 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.
