4 slices bacon
2 teaspoons cornstarch
1/2 teaspoon fish-flavored bouillon granules
1/3 cup water
1 1/2 pounds unpeeled medium-size
2 teaspoons Creole seasoning
1 small green bell pepper, cut into 1-inch pieces
1/2 cup diced celery
1 (14 ounce) can Cajun-style stewed tomatoes, undrained
Hot cooked rice

Cook bacon in a large wok or skillet until crisp; remove bacon, reserving 3 tablespoons drippings. Crumble bacon, and set aside. Combine cornstarch, bouillon granules and water; set aside.

Peel and de-vein shrimp. Pat shrimp dry; sprinkle with Creole seasoning. Pour 2 tablespoons reserved bacon dripping around top of preheated wok or skillet, coating sides; heat at medium-high (325 degrees F) for 1 minute. Add shrimp; stir fry 2 minutes or until shrimp turn pink. Remove shrimp, and set aside.

Pour remaining 1 tablespoon reserved drippings into wok; add green pepper and celery, and stir fry 2 minutes. Add tomatoes, and stir fry 2 minutes. Return reserved shrimp to wok, and add cornstarch mixture; bring to a boil. Cook, stirring constantly, 1 minute. Sprinkle with reserved bacon.

Serve over hot cooked rice.

Makes 4 servings.