Ingredients:
- 2 quarts water
- 2 cans (14.5 ounces each) tomatoes
- 1 whole lemon, sliced
- 1 can (10 1/4 ounce) tomato soup
- 2 cloves garlic, sliced
- 1 cup diced bacon
- 1 cup chopped onions
- 1 cup chopped celery
- 1 teaspoon celery seed
- 15 drops Tabasco
- 1 1/2 cups tomato ketchup
- 2 tablespoons Worcestershire sauce
- 1/4 teaspoon allspice
- 1/4 teaspoon curry powder
- 5 pounds medium uncooked peeled shrimp
- 3/4 cup sherry
- 4 ounces butter
- cracker crumbs, optional
Preparation:
In a heavy kettle or Dutch oven, combine water, tomatoes, sliced lemon, tomato soup, and sliced garlic. In a heavy skillet, brown the bacon with onions. Add bacon and onions to the kettle with tomatoes, then add chopped celery, celery seed, Tabasco sauce, ketchup, Worcestershire sauce, allspice, and curry powder. Simmer for 2 hours; add shrimp. Cook gently for 45 minutes longer; add sherry and butter, thicken with cracker crumbs, if desired. Serve with rice.Serves 8 to 10.
Related Recipes
Shrimp Stew
Don's Shrimp Gumbo
Beaufort Stew with Shrimp
Gumbo Ya Ya
Chicken Gumbo
Basic Gumbo
Chicken and Sausage Gumbo
Classic Chicken Gumbo
Chicken & Okra Gumbo
Shrimp Creole
Soup and Stew Recipes
Seafood Soups, Stews
Shrimp Recipes Index
Seafood Recipes Index
Slow Cooker Recipes | Casseroles | Main Recipe Index
Weekly Crockpot Recipe Newsletter

