Big Easy Shrimp Big Easy Shrimp 2 strips turkey bacon or Canadian bacon 1 onion, chopped 1/2 green bell pepper, chopped 1 celery stalk 1 clove garlic, minced 1 can (16 ounces) chopped tomatoes with juice 1 bay leaf 1/2 teaspoon ground black pepper 1 teaspoon Worcestershire sauce 1 teaspoon hot-pepper sauce 1 pound medium shrimp, peeled and deveined Cook the bacon in a large nonstick skillet over medium heat until crisp. Place on a paper towel–lined plate. Crumble when cool. Leave any drippings in the skillet. In the skillet, over medium heat, cook the onion, bell pepper, and celery for 5 minutes, or until tender. Stir in the garlic and cook for 1 minute. Add the tomatoes (with juice), bay leaf, black pepper, Worcestershire sauce, and hot-pepper sauce. Heat to boiling. Reduce the heat to low and simmer for 20 minutes. Add the shrimp and bacon and cook for 5 minutes, or until the shrimp turn pink. Remove and discard the bay leaf before serving.