St. Simons Island Shrimp Bog


St. Simons Island Shrimp Bog

With fresh sea shrimp and bacon, this fantastic soup recipe will have you eating bowl after bowl. Rich and loaded with flavor, it is seasoned with a splash of fresh lemon and garnished with fresh chopped parsley. Soups up.


  • 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 chicken broth
  • 1 1/2 cup tomatoes, peeled and chopped, with juice
  • 2 teaspoons fresh lemon juice
  • 1 1/2 teaspoon Worcestershire sauce
  • 1 teaspoon salt
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon black pepper
  • 2 pounds medium-sized shrimp, cleaned
  • 1/4 cup fresh parsley,chopped


  1. In a large pot, fry bacon over medium heat; drain and set aside.
  2. Pour off all but 3 tablespoons of the fat, add the onions to the pot, then cook for 3 minutes over medium heat, stirring.
  3. 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.
  4. 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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