4 slices raw bacon
1 c. long grain rice
1 3/4 c. water
1 tsp. salt
2 c. or 1 lb. shrimp, med. size
2 tbsp. finely chopped green pepper
1/8 tsp. Worcestershire sauce
1 tbsp. flour
3 tbsp. butter
1/2 c. finely chopped celery
1/2 tsp. salt
2 tbsp. butter

Place bacon in a medium saucepan and cook over moderate heat until bacon is lightly browned, remove bacon and place on a paper towel to drain. Add to bacon fat in saucepan the rice, water and teaspoon salt. Bring to a boil over moderately high heat; boil fast uncovered 10-15 minutes until all water is absorbed.