Shrimp Creole

1 ½ pounds unpeeled large shrimp
5 slices bacon
1 small onion, finely chopped
1 small green pepper, finely chopped
1 small sweet red pepper, finely chopped
½ cup chopped celery
¼ cup chopped green onions
3 cloves garlic, minced
2 (16 ounce) cans stewed tomatoes
2 bay leaves
2 teaspoons granulated garlic
2 teaspoons granulated onion
¼ teaspoon salt
¼ teaspoon ground red pepper
4 cups hot cooked rice

(Makes 4 servings)

Shrimp Creole

Peel shrimp, and devein, if desired; set aside.
Cook bacon in a large Dutch oven until crisp; remove bacon, and set aside.

Cook onion and next 5 ingredients in drippings over medium-high heat 3 minutes or until tender, stirring often.

Stir in tomatoes and next 5 ingredients.  Bring to a boil; cover, reduce heat, and simmer 40 minutes, stirring occasionally.

Add shrimp; cook 5 minutes or until shrimp turn pink.  Discard bay leaves.

To serve, spoon rice into individual serving bowls.  Spoon shrimp mixture evenly over rice.