Ingredients

6 slices bacon

1 lb. small raw shrimp, peeled and deveined

1 med. onion, chopped

1 med. green pepper, chopped

1 clove garlic, minced

1 TBSP. flour

1/4 tsp. salt

1/4 tsp. pepper

1 (14 1/2 oz.) can mexican style stewed tomatoes

1/2 c. chicken broth

Preparation

Fry bacon in large skillet until crispy. Drain bacon and crumble leaving 1 tbsp. grease in skillet. Add shrimp, onion, green pepper and garlic. Saute over med. heat until shrimp turns pink. Sprinkle flour, salt & pepper over shrimp mixture. Stir and lightly brown. Add tomatoes with juice and chicken broth to shrimp mixture. Stir until combined and thickened. Garnish with bacon bits.