1 lb. shrimp, shelled, not cooked
1 lg. onion, chopped
1 bell pepper, chopped
1/2 c. chopped celery
1/2 lb. bacon
2 cans cream of tomato soup
1 c. rice, cooked (should make 3 c. cooked)

Fry bacon until crisp, remove from fat and crumble.

Cook vegetables in bacon fat until tender. Add shrimp and cook until pink. Drain off excess fat. Add tomato soup. Stir all ingredients together.