Shrimp with Bacon and Red Bell Peppers


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.




15 min


20 min


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