Shrimp Cabbage Patch

4 strips bacon

1/2 cup, plus 2 tablespoons butter, divided

3/4 cup onion, diced

1 tablespoon fresh garlic, minced

1 large head of cabbage, shredded

4 ounces tomato sauce

1 tablespoon sugar

1 pound small shrimp, cleaned

1-3/4 cup rich shrimp stock

1/2 cup red bell pepper, diced

1-1/2 teaspoon salt

Cayenne and black pepper to taste

1/4 teaspoon dried thyme

1 tablespoon Creole Seasoning

1/4 teaspoon Worcestershire sauce

1 teaspoon Try Me Tiger sauce

1/4 teaspoon Tabasco

3/4 cup green onions

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.

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Cajun Country -- New Iberia, Louisiana