Ingredients

• 1-1/2 lb. Medium Shrimp, shelled & deveined
• 1/2 Cup Olive Oil
• 1/2 Cup diced Salt Pork
• 3 Garlic Cloves peeled & finely chopped
• 2 large White Onions, finely chopped
• 2 Green Bell Peppers, finely chopped
• 1 Tsp. dried Thyme
• 1/2 Tsp. Allspice
• 2 Bay Leaves, cracked
• 1 (1 lb/12 oz.) can Tomatoes w/juice
• 1 (8 oz.) can tomato sauce
• Salt to taste
• 1/2 to 1 Tsp. Tabasco sauce, to taste
• Dash of Worcestershire Sauce
• Salt & cracked black pepper, to taste
• Fresh parsley sprigs for garnish

Directions

Heat a 5-quart saucepan or a large deep skillet and add olive oil. When heated and the oil begins to smell fragrant, add salt pork, garlic, onions, bell peppers, thyme, allspice and bay leaves and sauté until onion becomes translucent. Add the tomatoes and tomato sauce, salt, Tabasco and Worcestershire and cook on medium-low heat 10 minutes. Add shrimp and cook 3 to 5 minutes or until shrimp are pink. Season to taste with salt and cracked pepper. Do not overcook or shrimp will become tough. Remove salt pork, if desired. Garnish with fresh parsley sprigs and serve over cooked rice. Serves 6 to 8.