3 slices bacon, diced
1/2 c. (1 dl) chopped celery
1/2 c. (1 dl) chopped onion
1/2 c. (1 dl) chopped green pepper
1 tbsp. minced garlic
4 c. (1 l) canned tomatoes, with liquid
1/8 tsp. cayenne pepper
1 tsp. chili powder
1/4 tsp. thyme, crumbled
2 lb. (900 g) shrimp, cooked, shelled & deveined
1/4 c. (1/2 dl) finely chopped parsley
Salt to taste
4 c. (1 l) hot cooked rice

Fry the bacon in a skillet and when it is crisp, drain on paper towels. If the skillet is very hot, let it cool down a bit. Put in over medium heat and cook the celery, onion and green pepper in the bacon fat until the onion is soft. Add the garlic, tomatoes, cayenne pepper, chili powder and thyme. Lower the heat and simmer 20 minutes. Add the shrimp, parsley, salt to the tomato sauce and cook for a few minutes until the shrimp is hot. Mound the rice on a platter, spoon the shrimp and tomato sauce over it and garnish with bits of crisp bacon.