Ingredients:
1 lb unpeeled medium raw shrimp
4 slices bacon
1 cup chopped onions
1 medium green peppers, chopped
4 carrots, scraped and sliced diagonally
1/4 teaspoon garlic powder
2 (14 1/2 ounce) cans whole tomatoes, undrained and chopped
1 (2 1/4 ounce) cans sliced ripe olives, drained
1 teaspoon dried basil
1 teaspoon dried oregano
1/4 teaspoon pepper
1/4 teaspoon garlic salt
1/4 teaspoon salt
8 ounces fresh mushrooms, sliced
hot cooked vermicelli
grated parmesan cheese
Directions:
Peel and devein shrimp; set aside.
Cook bacon in a large skillet until crisp; remove bacon, reserving 1 tablespoon drippings in skillet.
Crumble bacon, and set aside.
Saute onion, green pepper, carrots, and garlic powder in drippings until carrots are crisp-tender.
Add tomatoes and next 6 ingredients; bring to a boil.
Cover, reduce heat, and simmer 3-5 minutes.
Add shrimp and mushrooms; cook 10 minutes.
Serve over vermicelli; sprinkle with bacon and cheese.
Servings: 6
Time preparation: 45 min.
Time total: 60 min.