2 slices bacon
1/2 c. celery, chopped
1/2 c. green pepper, chopped
1/2 c. onion, chopped
1 tsp. garlic salt
2 tsp. parsley flakes
1 lb. shrimp
1 can tomatoes
1 (8 oz.) can tomato sauce
2 tbsp. tomato paste
1/2 can tomato soup
1 tomato can water
2 tbsp. Worcestershire sauce
Pepper

Fry bacon and remove; set aside. Saute celery, onion, peppers until soft. Add all tomato ingredients, herbs, flavoring and water and bring to a boil. Add bacon and simmer up to an hour, stirring often. Pour over shrimp which has been thawed by rinsing with cool water in a colander. Heat a few minutes and serve over rice. (1 cup cooked equals 3 cups.) 8 servings.