3/4 lb. cooked, peeled, and cleaned shrimp fresh or frozen or 3 (4 1/2 oz.) cans
1/4 c. chopped bacon
3 tbsp. onion, chopped
3 tbsp. green pepper, chopped
1 clove garlic, finely chopped
1 tbsp. flour
1/2 tsp. salt
1/2 tsp. Worcestershire sauce
Dash of cayenne pepper
Dash of paprika
1/2 c. pitted ripe olives, sliced
1 (16 oz.) can tomatoes
2 c. cooked rice

Thaw frozen shrimp or drain canned shrimp. Cut large shrimp in half. Fry bacon until crisp. Add onion, green pepper, and garlic; cook until tender. Blend in flour and seasonings; add olives and tomatoes and cook until thick, stirring constantly. Stir in rice and shrimp; heat. Makes about 6 servings.