2 strips low-fat bacon or Canadian bacon
1 onion, diced
1/2 green bell pepper, seeded and diced
1 stalk celery, chopped
1 clove garlic, minced
14-oz can diced tomatoes
1 bay leaf
1/2 t pepper
1 t Worcestershire sauce
1 t hot sauce
1 lb medium shrimp, peeled and deveined

Cook the bacon in a large skillet until crisp, then remove to a paper towel. Crumble when cool. Discard all but 1 T drippings from skillet.

In the hot drippings over medium heat, cook the onion, pepper, and celery for 5 minutes, until tender. Stir in the garlic, tomatoes (do not drain), bay leave, pepper, Worcestershire sauce, and hot sauce. Heat to boiling. Reduce heat to low and simmer for 20 minutes.

Stir in the shrimp and bacon and cook for 10 minutes, until shrimp are opaque. Serve with brown rice.

Serves 4, 185 calories each