2 pound raw, peeled deveined shrimp, fresh or frozen
8 slices bacon, cut into small pieces
1/3 cup chopped green pepper
1/3 cup chopped red pepper
1/3 cup chopped yellow pepper
1/4 cup chopped red onion
1 can (16 ounces) whole italian style tomatoes
3/4 cup water
5 ounce package of yellow rice with seasonings
1 teaspoon sea salt
1/8 teaspoon freshly ground multicolored pepper
1/8 teaspoon thyme
1 teaspoon Old Bay Seasoning
Thaw shrimp if frozen. Cut large shrimp in half. In a 2-quart saucepan, cook bacon until crisp. Remove bacon. Cook red, yellow and green pepper and onion in bacon fat until tender. Break tomatoes into small pieces removing tough centers. Add tomatoes and water and bring to a boil. Stir in rice and seasonings. Reduce heat. Cover and cook rice mixture over low heat for 18 to 20 minutes. Mix in shrimp, cover and continue cooking for 10 to 12 minutes or until shrimp are tender. Garnish with bacon.
Makes 6 servings.
NOTE:
Makes a great side as well as works as a main course dish. All the differently colored peppers make this a colorful as well as tasty dish.