Creole Shrimp And Rice - cooking recipe

Ingredients

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

Preparation

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