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(1)

Island Shrimp Bog

Ingredients
  • 1/2 pound slice bacon, finely diced
  • 2 medium-sized onions, finely chopped
  • 1 1/2 cup uncooked long-grain rice
  • 3 1/4 cups defatted chicken broth
  • 1 1/2 cup peeled & chopped tomatoes, with juice
  • 2 teaspoons fresh lemon juice
  • 1 1/2 teaspoon Worcestershire sauce
  • 1 teaspoon salt
  • 1/2 teaspoon ground nutmeg
  • 1/4 tsp each cayenne & black pepper
  • 2 lbs. medium-sized shrimp, cleaned
  • 1/4 cup chopped parsley
Ingredients
  • 1/4 cup chopped parsley
Instructions

In a large pot, fry bacon over medium heat; drain and set aside. Pour off all but 3 tablespoons of the fat, add the onions to the pot, then cook for 3 minutes over medium heat, stirring. Add the rice, 2 1/4 cups of the broth, tomatoes with juices, lemon juice, Worcestershire sauce, salt, nutmeg, cayenne pepper and black pepper; bring to a low simmer, cover, and cook for 20 minutes. Stir in the bacon, shrimp and the remaining cup of broth; continue cooking, uncovered, for 10 minutes. Stir in the bog with a fork, adjust seasonings and sprinkle the parsley on top.

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