1 lb. raw, peeled and deveined shrimp (fresh or frozen)
3 slices bacon, cut into small pieces
1 c. chopped green pepper (optional)
1/4 c. chopped onion
1 (16 oz.) can whole tomatoes
3/4 c. water
3/4 c. uncooked rice
1 tsp. salt (or less)
1/8 tsp. pepper
1/8 tsp. thyme

Thaw shrimp if frozen. Cut large shrimp in half. In a 2-quart saucepan, cook bacon until crisp. Remove bacon.

Cook green pepper and onion in bacon fat until tender. Break tomatoes into small pieces, removing any tough centers. Add tomatoes and water to pan and bring to a boil. Stir in rice and seasonings. Cover and cook over low heat for 18 to 20 minutes.

Mix in shrimp, cover and continue cooking until shrimp are tender (up to 10 minutes). Garnish with bacon and chopped parsley.

Variation: Substitute 1 (5 ounce) package yellow rice with seasonings for 3/4 cup uncooked rice.