Cook bacon in a large skillet or Dutch oven over medium heat until crisp; drain bacon on paper towels. Pour excess fat from skillet, leaving about 3 tablespoons drippings in pan. Add onion, green pepper, celery, and garlic to skillet and cook, stirring constantly, until vegetables are tender, about 5 minutes.

Remove from heat and blend in flour; return to heat and cook over low heat 1 minute. Stir in tomatoes, Worcestershire sauce, TABASCO^®Sauce, salt, and bay leaf; cook over medium heat 10 minutes, stirring occasionally. Add shrimp, parsley, and crumbled bacon. Cook 5 to 10 minutes longer, just until shrimp are tender. Serve over rice.

Makes 4 servings.

Nutritional information per serving: 460 calories, 52 g protein, 27 g carbohydrate, 16 g fat, 357 mg cholesterol, 1834 mg sodium.