3 slices bacon
2/3 c. diced celery
1/2 c. chopped onion
1/2 c. chopped green pepper
11 oz. can cream of tomato soup, undiluted
1 tbsp. ketchup
1 tbsp. Lea & Perrins sauce
1/2 c. water
2 c. fresh or canned shrimp
Salt to taste
4 c. cooked rice

Cut bacon into short lengths and cook until done. Add celery, onion and pepper; cook until soft. Add soup, Lea & Perrins, ketchup and water. Simmer 10 minutes. Add shrimp and continue simmering 20 minutes. Season with salt. Serve with rice. Serves 4.