Hampton Plantation Shrimp Pilau

Hampton Plantation was once the largest rice producer in the United States.

6-8 slices bacon
2 cups shrimp (raw, cleaned - save shrimp peelings)
1 cup rice, uncooked
3 tablespoons butter
1/2 cup celery, diced
2 tablespoons green bell pepper, diced
1-2 teaspoons Worcestershire sauce
2-3 tablespoons flour
1 dash salt, to taste
1 dash pepper, to taste

Fry bacon until crisp. Set bacon aside. Reserve bacon grease to add to water when cooking rice.

In a large frying pan on medium high heat, melt butter. Add celery and green pepper and saute until soft and tender. Add shrimp which have been sprinkled with Worcestershire sauce and dredged in flour. Saute shrimp until pink, about 3-4 minutes. Season with salt and pepper. Add cooked rice and mix until rice is all "buttery" and "shrimpy." Stir in crumbled bacon.

Serve hot.

Source: Charleston Receipts