Plantation Shrimp Pilau
Mrs. Paul Seabrook (Harriott Horry Rutledge)
A. J. Stoney,
Editor, 1972, Junior League of
Charleston, SC, Inc.
cup rice (raw)
cup celery , cut small
cups shrimp (cleaned)
tablespoons chopped bell pepper
and pepper to taste
for rice (about 1 3/4 cup or package directions)
bacon until crisp. Save to use later. Add bacon grease to water in which
you cook rice; [cook rice according to package directions].
another pot, melt butter, add celery and bell pepper. Cook a few minutes;
add shrimp which have been sprinkled with Worcestershire sauce and dredged
with flour. Stir and simmer until flour is cooked. Season with salt and
pepper. Now add cooked rice and mix until rice is "all buttery"
and "shrimpy." You may want to add more butter. Into this stir
the crisp bacon, crumbled. Serve hot.
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