Ingredients

  • 8 ounces thick sliced bacon, diced
  • ½ cup yellow bell pepper, diced
  • 1 tablespoon garlic, minced
  • ¼ cup dry sherry
  • 1 14.5 oz canned diced tomatoes
  • 1 pound Rock shrimp
  • ½ cup scallions, sliced
  • salt and ground black pepper to taste
  • prepared polenta or rice

Directions

Cook bacon until crisp. Remove bacon and save 1 tablespoon of the bacon grease. Add bell pepper and garlic and saute. Deglaze with the sherry, reduce until evaporated.
Stir in tomatoes and simmer over medium high heat. Add shrimp and cook until firm. Stir in scallions and season with salt and pepper. Serve with polenta or rice.

Source

Servings/Yield