Mountain High Yoghurt


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Featured Recipe

Fruit Crepes

Cooking With
Yoghurt

Creole Shrimp

A festive meal for any occasion, but especially fitting when you miss New Orleans.

4 slices bacon
2 large yellow onions, chopped
2 cups chopped celery (about 4 ribs)
2 cups chopped green bell pepper
1 tablespoon Old Bay seasonings
½ teaspoon black pepper
½ teaspoon red pepper flakes
2 14.5-oz. cans “no added salt”
diced tomatoes
2 cloves garlic
1½ pounds frozen cooked and
deveined shrimp, thawed
1 cup Plain Mountain High Yoghurt
Tabasco sauce
6 cups cooked white rice

Cook bacon in a large saucepan over medium-high heat until crisp. Remove bacon and drain on paper towels until cool. Crumble. Set aside.

Reserve bacon grease in saucepan, reduce heat to medium, and add onion, celery, bell pepper, Old Bay, black pepper, and red pepper flakes. Cook mixture for about 10 minutes, stirring frequently. Add tomatoes, garlic, and bacon crumbles. Stir well. Add shrimp, stirring to separate individual pieces. Reduce heat and simmer for about 10 minutes.

Remove from heat and gently stir in yoghurt until well mixed. Season with Tabasco sauce to taste. Serve over cooked rice.

Makes 6 servings.