3 cans shoepeg corn
1 can cream corn (sm.)
2 lbs. raw peeled shrimp
2 cans Ro-tel tomatoes
6 slices bacon, cooked and crumbled
1 lg. onion
2 c. chicken or shrimp stock

Saute bacon, remove from pan. Saute onion in small amount of bacon drippings. In separate pot put in Ro-tel tomatoes and cook for a few minutes. Add cooked onions and shoepeg corn. Add small can cream corn, bacon pieces and chicken or shrimp stock. You may need a little more stock to add as it is cooking. Cook for approximately 40 minutes.

In frying pan that was used for the bacon and onions, saute shrimp a little at a time. Put aside. After corn mixture is cooked (40 minutes) add sauteed shrimp and cook for another 15 minutes. Can be served over rice.