2 slices bacon
2 tbsp. flour
1 med. onion, chopped
1/2 c. chopped celery
1/2 c. chopped green pepper
1 lg. clove garlic, minced
1/2 tsp. dried thyme leaves, crushed
1 1/2 c. vegetable juice like V-8
1 tbsp. Louisiana hot sauce
1 lb. lg. shrimp, shelled & deveined
4 c. hot cooked rice

In 10 inch skillet over medium heat, cook bacon until crisp. Remove to paper towels to drain. Crumble; set aside.

In 2 tablespoons hot drippings, cook flour 1 minute, stirring constantly. Add onion, celery, green pepper, garlic and thyme. Cook until vegetables are tender, stirring occasionally. Stir in vegetable juice, hot sauce and shrimp. Cook until shrimp turns pink and opaque. Serve over hot cooked rice. Garnish with reserved bacon.