6 slices bacon
2 med. green peppers
16 oz. stewed tomatoes
2 med. onions
1 lg. clove garlic
1 lb. shrimp

Cut bacon into 1/2 inch pieces. Finely chop onion and green pepper; mince garlic. Peel and devein shrimp. In large saucepan fry bacon until crisp, remove and drain on paper towels, discard all but 2 tablespoons drippings.

To drippings in saucepan, add onions, green pepper and garlic; saute until tender. Add tomatoes and cook uncovered until thickened. Add shrimp; continue cooking until shrimp is tender. Stir in bacon. Serve over rice.