• 2 slices bacon
  • 2 tbsp. all purpose flour
  • 1 med. onion, chopped
  • 1/2 cup chopped celery
  • 1/2 cup chopped green pepper
  • 1 lg. clove garlic, minced
  • 1/2 tsp. dried thyme leaves, crushed
  • 1-1/2 cup V-8 vegetable juice
  • 1 tbsp. hot sauce
  • 1 lb. lg. shrimp, shelled and deveined
  • 4 cup 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 V-8 juice, hot sauce and shrimp. Cook until shrimp turns pink and opaque. Serve over hot cooked rice. Garnish with reserved bacon

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