1 pound Florida shrimp, peeled and deveined (with the tail on)
2 large Florida tomatoes, diced fine
1 cup thick-cut bacon, chopped small
1 tablespoon Florida Creole or blackened seasoning blend
1 tablespoon Worcestershire sauce
¼ cup vegetable or seafood broth
1 tablespoon butter
2 tablespoons fresh garlic, chopped fine
½ lemon, juiced
Florida hot sauce, to taste
2 tablespoons chives, sliced fine
Sea salt and fresh ground pepper, to taste
Preheat a large sauté pan or skillet over medium-high heat. Carefully add the chopped bacon. Cook bacon until crispy and add the Florida shrimp. Season the shrimp with the Florida Creole or blackened seasoning. Cook the shrimp for 2 minutes and add the tomatoes and garlic. Cook the tomato for another minute until the tomatoes start to wilt and release juice. Add the Worcestershire sauce, lemon juice, hot sauce and broth. Quickly bring the ingredients to a boil. Reduce heat. Taste and adjust seasoning with salt and pepper. Add the butter, stir and remove from the heat. Serve hot on plates with cooked rice. Garnish with sliced chives.
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