Directions:
- Cook the bacon until crisp. Dice, add to the water and bring to a boil. Add the rice and 1/2 ysp. salt. Cover and cook slowly until rice is tender, about 15 minutes. Keep hot.
- In a separate saucepan, heat the butter, add the celery and green pepper, and cook 3 or 4 minutes. Sprinkle the Worcestershire sauce over the shrimp. Dredge in flour. Add to the celery and green pepper and cook, stirring for 4 or 5 minutes.
- Season with salt and pepper. Add the rice and bacon mixture and toss together.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 501.23 Kcal (2099 kJ) | ||
| Calories from fat | 259.63 Kcal | ||
| % Daily Value* | |||
| Total Fat | 28.85g | 44% | |
|---|---|---|---|
| Cholesterol | 73.33mg | 24% | |
| Sodium | 1078.56mg | 45% | |
| Potassium | 169.2mg | 4% | |
| Total Carbs | 50.09g | 17% | |
| Sugars | 0.32g | 1% | |
| Dietary Fiber | 1.52g | 6% | |
| Protein | 11.39g | 23% | |
| Vitamin C | 2.9mg | 5% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 2.2mg | 12% | |
| Calcium | 45.6mg | 5% | |
| Amount Per 100 g | |||
| Calories | 216.92 Kcal (908 kJ) | ||
| Calories from fat | 112.37 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.49g | 44% | |
|---|---|---|---|
| Cholesterol | 31.74mg | 24% | |
| Sodium | 466.79mg | 45% | |
| Potassium | 73.23mg | 4% | |
| Total Carbs | 21.68g | 17% | |
| Sugars | 0.14g | 1% | |
| Dietary Fiber | 0.66g | 6% | |
| Protein | 4.93g | 23% | |
| Vitamin C | 1.2mg | 5% | |
| Iron | 1mg | 12% | |
| Calcium | 19.7mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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