|Green pepper||1⁄4 Cup (4 tbs), chopped|
|Celery||1⁄4 Cup (4 tbs), chopped|
|Rice||3⁄4 Cup (12 tbs) (Uncooked)|
|Garlic||1 Clove (5 gm), minced|
|Water||1⁄2 Cup (8 tbs)|
|Onion||2 Tablespoon, chopped|
|Canned tomatoes||1 Pound (1 Can)|
|Shrimp||2 Cup (32 tbs), cooked shelled and deveined|
Fry bacon until crisp.
Remove, drain and reserve.
Add green pepper, celery, rice, garlic and onion to fat in pan.
Cook slowly until rice is golden brown.
Stir in water, tomatoes and seasonings.
Stir in shrimp.
Pour in 3-quart casserole.
This may all be done ahead of time.
Bake at 300° until rice is tender and liquid is almost absorbed, about 45 minutes.
Toss in crumbled bacon prior to serving.