4 strips bacon, diced
1 lg. lg. shrimp, cooked, peeled and cleaned
1 can stewed tomatoes
A pinch of sugar
1 tbsp. cornstarch
1 med. onion, diced
1 dry c. rice, cooked

In a large fry pan cook the bacon until crisp; set aside the bacon pieces. Pour off most of the grease but leave enough in the pan to saute the onion. When the onion is glossy, pour in the stewed tomatoes, the sugar and the cornstarch. Cook until thickened. Toss in the cooked and cleaned shrimp. Cover and simmer for 5 minutes. Serve over the cooked rice. Sprinkle the crisp bacon pieces on the top. Serves 4.