Yield: 6 servings
| Measure | Ingredient |
|---|---|
| 6 slices | Bacon |
| 2 cups | Water |
| 1 teaspoon | Salt |
| 1 cup | Regular rice; uncooked |
| 3 cups | Shrimp; peeled and deveined |
| 2 teaspoons | Worcestershire sauce |
| 1 tablespoon | All-purpose flour |
| ¾ cup | Celery; chopped |
| ¼ cup | Green pepper; chopped |
| 3 tablespoons | Butter or margarine |
| 1 teaspoon | Salt |
| ½ teaspoon | Pepper |
Fry bacon in large skillet until crisp. Drain bacon; reserving 3 tablespoons drippings. Crumble bacon, and set aside.
Combine water, salt, and drippings in a large saucepan. Bring to a boil; stir in rice. Reduce heat; cover and cook 20 minutes.
Sprinkle shrimp with Worcestershire sauce; dredge in flour. Saute shrimp, celery, and green pepper in butter for 3 minutes. Cover and cook 2 minutes. Remove from heat, and stir into rice. Add salt, pepper, and reserved bacon, stirring well. Serve hot.
"Dining in the Low Country" (South Carolina) _Company's Coming!_ Cookbook Southern Living/Southern Heritage 1983 Oxmoor House ISBN 0-8487-0603-X Typos by Jeff Pruett Submitted By JEFF PRUETT On 09-01-95