Shrimp Creole Soup With Bacon And Cheddar Dumplings Recipes

BACON SHRIMP CREOLE

Steps:

• In a Dutch oven, saute the onion, celery and green pepper in oil until tender. Add garlic; saute 1 minute longer. Add the tomatoes, tomato sauce, 1/2 cup water, bacon, parsley, sugar, salt, thyme, curry powder, pepper and cayenne. Bring to a boil. Reduce heat; cover and simmer for 30 minutes. , Combine flour and remaining water until smooth; gradually stir into tomato mixture. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Reduce heat; add shrimp. Simmer, uncovered, for 5 minutes or until shrimp turn pink. Serve with rice.

SHRIMP CREOLE SOUP WITH BACON AND CHEDDAR DUMPLINGS

Steps:

• Cook the bacon in a large sauce pan until crispy and set aside.
• Add the onion, celery and peppers to the sauce pan and cook in the bacon grease over medium-high heat until tender and slightly golden brown, about 5-7 minutes.
• Add the garlic and thyme and cook until fragrant, about a minute.
• Sprinkle in the flour and cook, stirring, for 2-3 minutes.
• Add 1/2 cup of the broth and deglaze the pan by scraping up the brown bits on the bottom of the pan with a wooden spoon while the broth simmers.
• Add the remaining broth, the tomatoes, creole seasoning, bay leaves, TABASCO sauce, Worcestershire sauce and fish sauce, bring to a boil, reduce the heat and simmer for 10 minutes.
• Mix the flour, cornmeal, baking soda, butter, buttermilk, cheddar cheese and green onions along with the reserved bacon and drop 1 tablespoon 'balls' of the dough into the soup before letting them cook for 10 minutes, flipping the dumplings and letting them cook another 10 minutes.
• Add the shrimp and cook until they just turn pink, about 3 minutes before seasoning with salt and pepper to taste and serving garnished with green onions.