Yield: 6 servings
|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|
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