Tim Thomas' Award Winning- Wild Georgia Shrimp Ratatouille with Grits Wild Georgia Shrimp and Crab Cake Grilled Shrimp & Veggies Wild Georgia Shrimp, Shrimp Paste Shrimp Bisque Fried Shrimp "N" Gravy Wild Georgia Shrimp Shrimparee Shrimp Dip Shrimp Salad Shrimp Sea Island Cocktail Shrimp Oven-Roasted Shrimp in Olive Oil Shrimp Creole Altamaha Delta Shrimp Pilau Shrimp Patties Uncle Bubba’s Seafood Pot Pie Coastal Georgia Sweet Shrimp Rangoon With Savannah Blue Crab Shrimp Maque Choux Creole Shrimp Sausage Shrimp Creole This recipe evolved from shrimper Billy Nelson's rendition. A lifelong resident of McIntosh County, Georgia, Nelson has been fishing for 33 years in the Atlantic and the Gulf of Mexico. In a large, heavy pot, sauté the bacon and sausage over medium heat until they begin to color. Remove and reserve. In the same fat, quickly sauté the shrimp just until they turn opaque. Salt and pepper to taste. Remove and reserve. Add onion and green pepper. Cook vegetables until soft and begin to brown. Gradually add flour while stirring. Cook over low heat, stirring constantly, until a medium brown roux (the color of peanut butter) is formed-about 30 minutes. Add garlic, stir to mix, and add the rest of the ingredients, breaking the tomatoes with the back of a spoon. Bring to a boil, turn heat down and simmer for 20 minutes. Add a little chicken broth or hot water if too thick. Add reserved bacon, sausage and shrimp, and simmer for one or two minutes to heat through. Serve over rice. Makes four servings. 2 strips smoked bacon, cut in 1/2 inch pieces 1 andouille or smoked sausage, thinly sliced 1 pound Wild Georgia Shrimp, peeled & deveined 1 cup chopped onion 1/2 cup chopped green pepper 1/4 cup flour 3 garlic cloves, minced 1 can (15 ounce) canned chopped tomatoes 1/2 cup tomato sauce 1/2 cup white wine 1/2 teaspoon Creole seasoning 1 teaspoon Worcestershire sauce Salt, pepper, Tabasco® to taste