Shrimp with Bacon and Red Bell Peppers
Ingredients
| 1 lb medium shrimp, cut into 1/2 inch cubes | ||
| 4 slices of bacon, cooked and diced | ||
| 1 large onion, diced | ||
| 2 stalks celery, diced | ||
| 1/2 large red bell pepper, diced | ||
| 1/2 large orange bell pepper, diced | ||
| 3 cloves garlic, diced | ||
| 1 (14 oz) can tomatoes with liquid | ||
| 1 (12 oz) can tomato juice | ||
| 2 tsp Worcestershire sauce | ||
| 2 cups chicken stock | ||
| 4 bay leaves | ||
| Kosher salt and black pepper to taste | ||
| 1 tsp cayenne pepper |
- Cook the bacon over medium heat until browned, but not too crisp. Drain on paper towels.
- Using the same pan, saute the onion, celery, bell pepper and garlic until vegetables are almost soft.
- Add the tomatoes and cook for another 5 minutes.
- Add the tomato juice, Worcestershire sauce, along with 2 cups of stock or water, the bay leaves, salt, black pepper and cayenne.
- Simmer for 3o minutes.
- Add the shrimp and bacon and cook for 4 minutes longer.
- Remove bay leaves and serve over rice.
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