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.

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