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.
Makes 4 cups sauce or 4 servings.
Cajun Country -- New Iberia, Louisiana