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Cajun Shrimp Stir Fry



  • 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


  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 2 minutes.
  8. Add tomatoes, and stir fry 2 minutes.
  9. Return reserved shrimp to wok, and add cornstarch mixture; bring to a boil. Cook, stirring constantly, 1 minute.
  10. Sprinkle with reserved bacon.
  11. Serve over hot cooked rice.

Yield: 4 servings


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