Shrimp Entree Soup - cooking recipe

Ingredients

6 strips lean bacon
1/2 c. chopped onion
1 medium clove garlic, minced
1 (28 oz.) can whole tomatoes
1 medium green pepper, chopped
1/4 tsp. red pepper sauce
1/2 tsp. black pepper
1 medium bay leaf
1 large carrot, thinly sliced
1 medium rib celery, sliced
2 medium potatoes, peeled and cubed
2 (4 1/2 oz. each) cans shrimp or 1 (10 oz.) pkg. frozen, uncooked or 12 oz. fresh shrimp, uncooked, cleaned, shelled and deveined

Preparation

Fry bacon until crisp in a Dutch oven. Drain and crumble bacon. Saute onion and garlic over moderately low heat in 2 tablespoons bacon fat until onion is transparent. Add tomatoes and liquid. Add green pepper, red pepper sauce, black pepper, bay leaf, carrots, celery, potatoes and salt.
Bring to boiling point, reduce heat and simmer, covered, until potatoes are done. Add shrimp (canned shrimp should be drained and rinsed in cold water). Continue to cook until shrimp are heated through. Cook until just done.
Remove bay leaf. Garnish each serving with crumbled bacon (optional). Serve with corn bread.