2 lbs. shrimp (raw)
2 c. chopped celery
1 c. chopped green onion, stems and all
1 c. green pepper, optional
2 c. uncooked rice
add black pepper to taste
2 packets Goya Ham flavored concentrate (Lenten)
or crumbled bacon when not fasting
Peel shrimp and soak in worcestershire sauce (enough to cover) for 1-3 hours
Cook 2 c. rice in 4 c. water until done. Move to large bowl
Sauté vegetables in vegetable oil until soft. Move to bowl with rice.
Drain excess sauce off shrimp, coat shrimp in self rising flour and brown in oil in same pan in batches adding oil as needed to prevent sticking and burning.
Drain on paper towels and add to rice & vegetables with a generous amount of margarine (about a stick) and ham seasoning.
Mix gently but well.
Put into a 9×13 greased dish.
Heat until warmed through (about 20-30 min. at 350) when ready to eat.
(My wife adds: I have cooked the shrimp in my Fry Daddy before, instead of in the pan, and it works fine.)
Recipe courtesy of Mary Deane of Pawleys Island.