Ingleside shrimp pilau
Serves 4
4 strips bacon, raw
2 cups water
2 cups rice, uncooked (Note: use 2 cups only if using a rice steamer. If cooking the conventional way on a stovetop, use 1 cup uncooked rice.)
Salt and pepper, to taste
1 pound medium shrimp, cooked and peeled
1 stick (8 tablespoons) salted butter
1/2 cup Worcestershire sauce
1 1/2 cups all-purpose flour for dredging
Rice steamer (optional)
In a medium skillet, cook bacon and reserve drippings. Set bacon aside on paper towels. Add water, rice and bacon drippings to rice steamer (if cooking on a stovetop in medium-size pot, add only 1 cup raw rice) and cook until done according to manufacturer’s instructions. Fluff with fork, add salt and pepper and keep warm. In a large skillet, heat butter. Dip shrimp in Worcestershire sauce (use more as needed), roll in flour, then saute until brown on both sides. Gently stir in cooked rice. Toss lightly until rice is well-coated. Chop bacon, then add to rice. Serve immediately.
Sarah Hancock, Hilton Head Island (in honor of Ethel M. Moise)