SHRIMP Name: JANE ESHLEMAN Base: RETIRED SPOUSE Recipe: AOUTH CAROLINA SHRIMP CREOLE: 1 POUND OF FRESH CLEANED SHRIMP OR IF YOU CANNOT GET FRESH FROZEN WILL DO. 1/2 CUP BELL PEPPER,CHOPPED 1 CUP ONION,CHOPPED 4 SLICES OF BACON FOR THE TOMATO PRODUCTS YOU CAN USE YOUR FAVORITE BRAND. 1 14 OZ CAN HUNT'S WHOLE TOMATOES,CHOPPED. 1 14 OZ CAN HUNT'S TOMATO SAUCE 1 6 OZ CAN HUNT'S TOMATO PASTE 3 TABLESPOONS WORCESTERSHIRE SAUCE 6 DROPS OF TABASCO OR TEXAS PETE.(CAN USE LESS IF YOU DON'T WANT MUCH HEAT. 1/2 TEASPOON BLACK PEPPER 1/2 TEASPOON SALT. ( I USE 1/4 TEASPOON) 3 0R 4 BAY LEAVES 2 TSP SUGAR ( CAN USE SPLENDA) RED PEPPER FLAKES TO TASTE IF YOU LIKE IT SPICY DRY SHRIMP ON PAPER TOWELS. IF USING FROZEN MAKE SURE YOU THAW IT BEING CAREFUL NOT TO LEAVE IT OUT THAW IN THE REFRIGERATOR OR ACCORDING TO DIRECTIONS ON PACKAGE. FRY BACON AND REMOVE FROM DRIPPINGS; SAUTE PEPPER AND ONION IN BAKING SRIPPINGS;ADD THE TOMATOE PRODUCTS AND SEASONINGS.SIMMER UNCOVERED FOR 1 HOUR.MAKE SURE THAT YOU KEEP STIRRING. SHORTLY BEFORE SERVING ADD THE SHRIMP AND HEAT UNTIL SHRIMP IS DONE. IT SHOULD BE PINK AND FIRM. IT WILL ONLY TAKE SEVERAL MINUTES FOR IT TO COOK.SERVE OVER HOT RICE. TOP WITH CRUMBLED BACON. MORE WOXESTERSHIRE,TABASCO OR TEXAS PETE AND BLACK PEPPER CAN BE ADDED FOR EXTRA HEAT. THE SAUCE CAN BE MADE AHEAD AND PLACED IN THE REFRIGERATOR TO LET ALL THE INGREDIENTS COMBINE TOGETHER.TAKE OUT HEAT AND ADD SHRIMP. FOR THE SHRIMP CREOLE RECEIPE TO BECOME SHRIMP GUMBO YOU WOULD ADD SLICED OKRA TO THE RECEIPE. THIS RECEIPE IS FROM THE LOW COUNTRY OF CHARLESTON, SC.