Ingredients
10 slices thick slab bacon
½ cup chopped onion
¼ cup chopped green pepper
¼ cup chopped celery
1 (28-ounce) can tomatoes in tomato puree
2 teaspoons Worcestershire sauce
1 tablespoon Tabassco® sauce (or to taste)
1 teaspoon salt
1 bay leaf
2 pounds shrimp, peeled and de-veined
Hot cooked rice
Preparation
Cook bacon in a large iron skillet or Dutch oven over medium heat until crisp; drain bacon on paper towels. Pour excess fat from skillet, leaving about 3 tablespoons drippings in pan. Add onion, green pepper and celery to skillet and cook, stirring constantly, until vegetables are tender, about 5 minutes.
Stir in tomatoes, Worcestershire sauce, Tabassco® Sauce, salt, and bay leaf; cook over medium heat 10 minutes, stirring occasionally. Add shrimp and crumbled bacon. Cook 5 to 10 minutes longer, just until shrimp are tender. Serve over rice.
