INGREDIENTS :
- 6 slices bacon chopped
- 1 medium turnip cut into ½-inch cubes
- ½ cup chopped onion
- 2 cloves garlic minced
- 2 cups chicken broth
- 1 cup heavy whipping cream
- 1 pound shrimp peeled and deveined, tails on or off
- ½ teaspoon Cajun seasoning
- Salt and pepper
- Chopped parsley for garnish
INTRUCTIONS :
- In a large pot or Dutch oven over medium heat, cook the bacon until crisp. Using a slotted spoon, transfer to a paper towel-lined plate to drain, reserving the bacon fat in the pan.
- Add the turnip and onion to the pan and saute until the onion is tender, about 5 minutes. Stir in the garlic and cook until fragrant, another minute or so. Pour in the chicken broth and simmer until the turnip is tender, about 10 minutes.
- Stir in the cream and the shrimp and simmer until the shrimp is pink and cooked through, another 3 minutes or so. Add the Cajun seasoning and season to taste with salt and pepper.
- Garnish with the bacon and chopped parsley upon serving.
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