Jiffy Shrimp In Patty Shells


7 slices bacon, diced
1 cup minced onion
1 cup minced celery
1 can (4 oz) mushroom stems and pieces, drained
2 cans (10 3/4 oz each) condensed cream of tomato soup
2 cans (4 1/2 oz each) shrimp, drained
1/2 cup finely chopped green pepper
6 baked patty shells

In skillet, fry bacon until crisp; remove and drain. Pour off all but 1/4 cup bacon drippings from skillet. Cook and stir onion, celery and mushrooms in drippings until onion is tender. Stir in soup, shrimp and green pepper; heat through. Serve in patty shells; sprinkle with bacon and parsley.

6 servings