2 pounds raw Wild American Shrimp®, peeled (weight is after shelling)
1 cup bell pepper chopped
1/2 cup onion chopped
1/4 cup celery, finely-chopped
1 teaspoon minced garlic
1 jar Prego® Traditional tomato sauce(don’t substitute brands)
1 bay leaf
6 slices bacon*
1 cup seasoned chicken stock
Cayenne to taste
3-4 tablespoons olive oil
3-4 tablespoons flour (optional)
In a large heavy pot, cook bacon until crisp. When done, remove and set aside. Reserve about 1 tablespoon of the drippings and add the first 4 ingredients sauté until soft, add shrimp and sauté until they begin to turn pink. Add Prego®, chicken stock and bay leaf to mixture. Bring to a simmer and allow to cook 30 minutes. If thickening is needed, in a small skillet add the flour and olive oil to make a roux.
*For a healthier version eliminate bacon and substitute olive oil to sauté.