Shrimp Pilau

• 1 qt. shrimp (raw), peeled and deveined
• 1 Tbsp. Worcestershire sauce
• 1 Tbsp. flour
• 4 slices bacon, chopped and fried
• 1 c. rice (raw)
• 1 3/4 c. water
• 1 tsp. salt
• 1/2 c. celery
• 1 c. onion, chopped
• 2 Tbsp. green pepper, chopped
• 1/8 tsp. pepper
• 1/2 tsp. salt
• 2 Tbsp. margarine
• 4 Tbsp. white wine vinegar
• 1/4 tsp. paprika
• 1/2 dried red chili pepper, seeded and crumbled
• 1/4 tsp. oregano
• 1/4 tsp. ground cumin
• 1/4 tsp. thyme
• coarse salt
• 2 cloves garlic, mashed (put through press)
• 2 Tbsp. water
• 3/4 lb. shark or swordfish, cut in 1-inch cubes
• 1 bay leaf

1. In small bowl, combine vinegar, paprika, chili pepper, oregano, cumin, thyme, salt, garlic and water.
2. Place fish in shallow bowl with bay leaf.
3. Pour marinade over; leave for several hours at room temperature.
4. Stir occasionally.
5. Drain fish on paper towel.
6. Sprinkle with salt; dust with flour.
7. Heat oil (at least 1/2-inch deep).
8. Fry until golden brown.
9. Keep warm in oven at 200u0b0.

shrimp, worcestershire sauce, flour, bacon, rice, water, salt, celery, onion, green pepper, pepper, salt, margarine, white wine vinegar, paprika, red chili pepper, oregano, ground cumin, thyme, salt, garlic, water, swordfish, bay leaf

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1007712 (may not work)