Momma Evelyn's Special Shrimp and Rice

  • 2 tablespoons olive oil
  • 1/2 onion, chopped small
  • 1/2 green pepper, seeded and chopped
  • 3 cloves garlic, grated
  • One 25-ounce jar tomato sauce
  • 2 1/2 pounds medium shrimp, peeled and deveined
  • Steamed white rice, for serving
  • 4 to 6 strips bacon, cooked crisp and crumbled

1. Heat the olive oil in a medium Dutch oven over medium heat. Add the onions and peppers, and saute until soft and translucent, 5 to 8 minutes.

2. Add the garlic, cook for 1 minute more, then add the tomato sauce and heat to a simmer. Stir the shrimp into the sauce; cook until pink and cooked through. Stir in the crumbled bacon.

3. Serve on top of white rice.

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