Recipe - Perlow

One half pound Bacon chopped
2 md Onions, chopped
1 tablespoon Minced garlic
1 md Red pepper seeded, minced
2 cup Chopped tomatoes
Salt & pepper
One half teaspoon Thyme
7 Drops of tabasco
1 One half cup Longrain white rice
2 cup Water
1 pound Shrimp shelled and cut into
Pieces
Minced fresh parsley for
Garnish

In a medium sized saucepan fry the bacon over medium heat until the bacon
is crisp. Remove it with a slotted spoon and drain on paper towels, leaving
its fat behind. cook the onions, stirring, in the fat until it softens; add
the garlicand red pepper and cook, stirring, until the red pepper beginsto
soften, 23 minutes. add the tomatoes, salt, lots of black pepper, the
thyme, and tabasco. Cook, stirring occasionally, until the tomatoes begin
to fall apart, 510 minutes. add the rice and water and stir. Bring to a
simmer, cover, and cook until the water is is just about absorbed, about 15
minutes. Stir in the shrimp, cover again, and cook until the shrimp turn
pink, 35 minutes. Garnishwith the reserved bacon and parsley and serve.

You can also use oysters, clams, scallops, and crawfish.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini