In a black pot, saute bacon until the fat has rendered out. Remove crisp bacon strips and allow to cool; then crumble and put back in pot. Add 1/2 cup butter, and allow to melt. Fold in the onion, garlic, cabbage, tomato sauce, and sugar. Stir well, simmer for 15 minutes. In a small skillet, melt 2 tablespoons butter; add the shrimp and saute just until pink. Place shrimp in the large pot. Add the shrimp stock and next 9 ingredients. Simmer for about 10 minutes. Add green onions and serve.
Cajun Country -- New Iberia, Louisiana