Ingredients:
- 4 to 6 slices bacon
- 1 cup uncooked rice
- 2 tablespoons butter
- 1 tablespoon vegetable oil
- 1/2 cup chopped celery
- 2 cups shrimp, cleaned and deveined
- 1/4 cup chopped bell pepper
- salt and pepper to taste
- 1 teaspoon Worcestershire
- 1 tablespoon flour
Preparation:
Fry bacon until crisp. Transfer to paper towels to drain; crumble and set aside. Cook rice according to package directions, adding bacon drippings to the cooking water. In a heavy skillet or saucepan, melt butter; add celery and bell pepper. Cook a few minutes, until tender. Drizzle shrimp with Worcestershire sauce then toss with the flour; add to skillet mixture. Stir and simmer for about 5 minutes, until shrimp is cooked. Season with salt and pepper. Add cooked rice and mix until mixture is well blended. Add more butter, if desired, and stir in the crumbled bacon.Serves 6.
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