Shrimp Cabbage Patch

4 strips bacon
1/2 cup, plus 2 tablespoons butter, divided
3/4 cup onion, diced
1 tablespoon fresh garlic, minced
1 large head of cabbage, shredded
4 ounces tomato sauce
1 tablespoon sugar
1 pound small shrimp, cleaned
1-3/4 cup rich shrimp stock
1/2 cup red bell pepper, diced
1-1/2 teaspoon salt
Cayenne and black pepper to taste
1/4 teaspoon dried thyme
1 tablespoon Creole Seasoning
1/4 teaspoon Worcestershire sauce
1 teaspoon Try Me Tiger sauce
1/4 teaspoon Tabasco
3/4 cup green onions

In a black pot, saute bacon until the fat has rendered out. Remove crisp bacon strips and allow to cool; then crumble and put back in pot. Add 1/2 cup butter, and allow to melt. Fold in the onion, garlic, cabbage, tomato sauce, and sugar. Stir well, simmer for 15 minutes. In a small skillet, melt 2 tablespoons butter; add the shrimp and saute just until pink. Place shrimp in the large pot. Add the shrimp stock and next 9 ingredients. Simmer for about 10 minutes. Add green onions and serve.

Return To:

Cajun Country -- New Iberia, Louisiana