Creole Shrimp And Rice

• 3 strips bacon
• 1/2 large bell pepper, chopped
• 2 small celery stalks, sliced thin
• 1 (16 oz.) can tomatoes with juice, chopped
• 2 Tbsp. Worcestershire sauce
• salt and pepper to taste
• 1 tsp. garlic powder
• 1/2 to 1 lb. shrimp, cooked, peeled and deveined (can use frozen shrimp)
• 1 Tbsp. cornstarch
• 3 green onions, chopped

1. Fry bacon in large iron skillet.
2. Remove from pan; drain and crumble 2 strips.
3. Set aside.
4. Crumble remaining bacon and set aside.
5. Discard drippings.
6. Saute onion, pepper and celery until tender.
7. Add tomatoes and juice, Worcestershire sauce, salt, pepper and the 2 crumbled strips of bacon.
8. Cover and simmer at least 30 minutes.
9. Add water, if needed.
10. Ten minutes before serving, mix cornstarch with 1/4 cup water and stir to dissolve. Add tomato mixture.
11. Stir well and add shrimp and green onions. Simmer.
12. Serve over hot cooked rice and sprinkle with remaining crumbled bacon.
13. Makes 4 servings.

bacon, bell pepper, celery stalks, tomatoes, worcestershire sauce, salt, garlic powder, shrimp, cornstarch, green onions

Taken from www.cookbooks.com/Recipe-Details.aspx?id=457369 (may not work)