9 to 12 shrimp per person (cooked)
4 strips bacon
2 c. chopped onion
1 garlic clove, minced
2/3 c. chopped green pepper
1 1/2 c. chopped celery
2 tbsp. flour
4 c. canned tomatoes
1 tbsp. Worcestershire sauce
1 tsp. soy sauce
4 to 6 dashes Tabasco
1 bay leaf
4 tbsp. tomato catsup
1 tbsp. brown sugar (dark)
1 chopped shallot
1 tsp. lemon juice
Parsley, as desired
1 c. cooked rice per person

Fry bacon, drain on paper. In drippings, saute the vegetables until onions are soft. Push vegetables aside, and stir in flour to make a paste. Add all ingredients except rice and bacon. Bring to boil, reduce heat, and cook until sauce thickens. Season with salt and pepper, remove bay leaf. 10 to 15 minutes before serving, add cooked shrimp. Heat, but do not boil. Serve over hot rice. Crumble bacon over, and serve. Excellent!!