Tim Thomas' Award Winning- Wild Georgia Shrimp Ratatouille with Grits Wild Georgia Shrimp and Crab Cake Grilled Shrimp & Veggies Wild Georgia Shrimp, Shrimp Paste Shrimp Bisque Fried Shrimp "N" Gravy Wild Georgia Shrimp Shrimparee Shrimp Dip Shrimp Salad Shrimp Sea Island Cocktail Shrimp Oven-Roasted Shrimp in Olive Oil Shrimp Creole Altamaha Delta Shrimp Pilau Shrimp Patties Uncle Bubba’s Seafood Pot Pie Coastal Georgia Sweet Shrimp Rangoon With Savannah Blue Crab Shrimp Maque Choux Creole Shrimp Sausage Altamaha Delta Shrimp Pilau Spud Woodward is assistant director in the Coastal Resources Division for the Georgia Department of Natural Resources. His recipe for pilau (pronounced “perlow”) is a hearty creation that goes well with a tossed salad, crusty bread and cold beer. In Colonial times, rice was bountiful in the Altamaha Delta, hence the name for this delicious one-pot meal. In a four-quart saucepan or a cast iron Dutch oven, fry the bacon over medium heat until very crisp. Remove and drain on paper towels. Add onions and pepper to the bacon drippings and cook until tender. Add the rice. Stir to coat. Add the chopped tomatoes, water and seasonings. Bring to a boil. Reduce heat to low, cover and cook undisturbed for 15 minutes. Add the wild Georgia shrimp. Stir to cover the shrimp with the rice. Cover again and continue cooking another five minutes or until the rice is dry, but tender. Remove from the heat and allow to sit for 10 minutes. Fluff with a fork. Crumble the reserved bacon, add to the rice and mix in with a fork. 8 slices bacon, thick cut 1 green bell pepper, diced 1/2 cup diced onion 1 1/2 cups long grain rice 1 (15 ounce) can chopped tomatoes 1 cup water 1 teaspoon salt 2 whole bay leaves 1/2 teaspoon white pepper 1/2 teaspoon cayenne pepper 1 pound of Wild Georgia Shrimp, peeled & de-veined