Cajun Shrimp Stir Fry

Yield: 4 servings

Ingredients

• 4 slices bacon
• 2 teaspoons cornstarch
• 1/2 teaspoon fish-flavored bouillon granules
• 1/3 cup water
• 1 1/2 pounds unpeeled medium-size
• 2 teaspoons Creole seasoning
• 1 small green bell pepper, cut into 1 inch pieces
• 1/2 cup diced celery
• 1 (14 ounce) can Cajun-style stewed tomatoes, undrained
• Hot cooked rice

Instructions

1. Cook bacon in a large wok or skillet until crisp; remove bacon, reserving 3 tablespoons drippings. Crumble bacon, and set aside.
2. Combine cornstarch, bouillon granules and water; set aside.
3. Peel and de-vein shrimp. Pat shrimp dry; sprinkle with Creole seasoning.
4. Pour 2 tablespoons reserved bacon dripping around top of preheated wok or skillet, coating sides; heat at medium-high (325 degrees F) for 1 minute.
5. Add shrimp; stir fry 2 minutes or until shrimp turn pink.
6. Remove shrimp, and set aside.
7. Pour remaining 1 tablespoon reserved drippings into wok; add green pepper and celery, and stir fry for 2 minutes.
8. Add tomatoes, and stir fry for 2 minutes.
9. Return reserved shrimp to wok, and add cornstarch mixture; bring to a boil. Cook, stirring constantly, for 1 minute.
10. Sprinkle with reserved bacon.
11. Serve over hot cooked rice.