3 lbs. tiger shrimp
2 to 3 tbsp. butter
4 slices bacon, cut into sm. pieces
2 sm. onions, chopped
1 med. green bell pepper, chopped
2 buttons of garlic, chopped
1 rib of celery, chopped
1 tbsp. Worcestershire sauce
Dash of Tabasco, salt & pepper
1 c. flour
12 c. water

Fry bacon until crisp. Remove bacon. Saute onions, peppers, garlic and celery in bacon drippings. Add water and cook until tender. Dip uncooked shrimp in flour, salt and pepper. Fry in butter until pink. Combine all ingredients. Serve over rice.