Shrimp Creole

2 pounds fresh shrimp, peeled and deveined
4 slices bacon
2 tablespoons butter or margarine
1 clove garlic, finely chopped
1 cup onion, chopped
1 1/2 cups celery, thinly sliced
1 1/2 cups green bell pepper, chopped
1/4 cup parsley, chopped (optional)
28 ounce can crushed tomatoes
6 ounce can tomato paste
1/4 cup lemon juice
1 Tablespoon lemon juice
1 Tablespoon sugar
1 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon crushed red pepper
1 Bay leaf
1/2 teaspoon dried thyme

8 servings of white rice

Bring a quart of water to a boil. Add 1/4 cup lemon juice and shrimp. Reduce heat and simmer uncovered for 3 minutes.

Drain shrimp, reserving 1 cup of the cooking liquid.

Saute bacon in a large pot over low heat until crisp. Remove and drain on paper towels; crumble.

To the bacon fat, add butter, garlic, onion, green pepper, parsley, celery and cook, stirring, for about 5 minutes or until vegetables are tender.

Add reserved shrimp liquid, tomatoes, tomato paste, tablespoon of lemon juice, crumbled bacon, sugar, and the spices. Bring just to a boil, then reduce to a slow simmer, cover and simmer for 30 minutes.

Just before serving, stir in the shrimp. Serve over hot cooked white rice.