4 thick cut slices bacon
1 cup uncooked rice
2 tablespoons butter
1/2 cup chopped celery
2 cups small shrimp, cleaned and deveined
1/4 cup chopped bell pepper
1/4 cup chopped sweet onion
1/4 cup heavy cream
Salt and pepper to taste
1 teaspoon Worcestershire
1 tablespoon flour
In a heavy skillet fry the bacon until crisp. Transfer to
paper towels to drain then crumble and set aside. Cook rice according to
package directions, adding some bacon drippings to the cooking water. In the
heavy skillet, melt the butter in the remaining drippings and add the celery,
onions and bell pepper. Cook a few minutes, until tender. Drizzle shrimp with
Worcestershire sauce, then toss with the flour and add to skillet mixture. Stir
and simmer for about 5 minutes, add cream and season to taste with salt and
pepper. Add cooked rice and mix until mixture is well blended and taste to
check seasoning. Add more butter, if desired, and stir in the crumbled bacon.
