For the Shrimp
– 1-1½ lbs Shrimp, peeled and deveined
– 4-5 Sliced Chopped bacon
– 2-3 Tablespoons Butter
– 1 Tablespoon Canola oil
– ½ Teaspoon Crushed red pepper flakes
– 4 Cloves Minced garlic
– ½ Cup Diced red pepper
– 2 Tablespoons Tomato Paste
– ¾ Cup Chicken Broth
– ½ Cup Heavy cream
– Squeeze of fresh lemon juice
– Kosher salt and pepper to taste
– 1 Teaspoon Garlic powder, as needed
– 1 Teaspoon Creole seasoning, as needed
– 1 Teaspoon Old bay, as needed