Low Country Shrimp Rice by Mary-Deane Johnson (Memory Eternal)
2 lb raw shrimp, peeled and soaked in Worcestershire sauce
2 cups chopped celery
1 cup green onion (stems included)
1 green pepper (optional)
2 cups cooked rice
Margarine/butter
GOYA imitation ham-flavored concentrate (vegan)
Salt and pepper
Sauté the vegetables in oil, and cook rice in a separate pot. Coat shrimp with self-rising flour (after draining off excess Worcestershire sauce) and fry in a bit of oil, until golden brown. Add one stick of butter (or margarine), and GOYA flavoring to the cooked rice (while hot) and mix. Add the shrimp and vegetables to the rice, mix, and serve.
