2 lb. shrimp, in the shell
4 slices bacon, chopped
4 garlic cloves, chopped
1 c. onion, chopped
2 med. green peppers, chopped
1/2 tsp. fresh basil
1/2 tsp. chili powder
1 tsp. Worcestershire sauce
1/4 tsp. pepper
2 lbs. whole tomatoes, canned
2 c. rice (raw)

Simmer shrimp for 3 to 4 minutes, then peel, devein and refrigerate. Strain the broth, setting aside 4 cups. Fry the bacon and add garlic, onion and green pepper. Saute for 3 minutes. Add strained broth, basil, chili powder, Worcestershire sauce, pepper, tomatoes and rice. Bring to a boil and then simmer over a low flame, covered. Add shrimp for the final 3 minutes.