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Ingredients
  • 3 pounds of un-peeled shrimp (I used 26/30)
  • 2 tablespoons butter
  • 12 ounces slab bacon
  • 2 leeks, white and light green parts only
  • 2 large russet potatoes
  • 6 plum tomatoes
  • 1 14.5-ounce can of creamed corn
  • ⅔ cup heavy cream
  • 1 teaspoon celery salt
  • Cayenne pepper to taste
  • Salt and pepper to taste
  • Minced chives for serving (optional)
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