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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.
Serves 8 to 10.
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