1-1/2 lbs medium-size shrimp 2 cups rice, cooked 1 cup onions, chopped 1/2 cup green or yellow bell pepper, chopped 6 oz tomato paste 8 oz tomato sauce 1/2 cup water 1 tablespoon Worcestershire sauce 1 teaspoon tabasco sauce 8 slices of bacon 6 tablespoons of bacon dripping Salt and pepper to taste
Fry bacon until crisp in a large skillet, drain on paper towels, and set aside.
In the remaining bacon drippings, sauté the onion and peppers until tender. Add shrimp and sauté until they turn pink. Remove shrimp and set aside.
Add tomato paste, tomato sauce, 1/2 cup water, and cooked rice to the skillet. Season with Worcestershire sauce, tabasco, salt, and pepper and stir well.
Cover skillet and cook over low heat for 15 minutes. Then add the shrimp back into the pan for a minute just until they’re heated through.