Ingredients
6 bacon strips, diced2 large onions, chopped1-1/2 cups chopped green peppers1 garlic clove, minced1 can (29 ounces) diced tomatoes, undrained1 can (6 ounces) tomato paste4-1/2 teaspoons brown sugar1 tablespoon Worcestershire sauce1 teaspoon salt1/2 teaspoon pepper1/2 teaspoon dried basil1 bay leaf1-1/2 pounds cooked medium shrimp, peeled and deveined1 jar (4-1/2 ounces) whole mushroom, drained2 tablespoons butter1 tablespoon lemon juice1/4 teaspoon dried savoryHot cooked rice
Preparation
In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels to drain. In the drippings, saute onions, green peppers and garlic. Add the tomatoes, tomato paste, brown sugar, Worcestershire sauce, salt, pepper, basil and bay leaf. Bring to a boil. Reduce heat; cover and simmer for 30-45 minutes.
Add the shrimp, mushrooms, butter, lemon juice and savory. Cook 5-10 minutes longer or until heated through. Discard bay leaf. Stir in bacon. Serve with rice.
