Chef Ricks St Simons Island Shrimp Bog |
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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 6 |
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This recipe comes from RIck McDaniel's Low Country Cooking cookbook. If you have never had Shrimp Bog, you have to try this! Ingredients:
8 ounces bacon, diced |
2 medium sweet or yellow onions, finely chopped |
1 1/2 cups uncooked long-grain rice |
3 1/4 cups fat-free chicken broth |
1 1/2 cups canned diced tomatoes wih liquid (about a 14 1/2 ounce can) |
2 teaspoons fresh lemon juice |
1 1/2 teaspoons worcestershire sauce |
1 teaspoon salt |
1/4 teaspoon cayenne pepper |
1/4 teaspoon ground black pepper |
2 pounds medium shrimp, peeled and deveined |
1/4 cup fresh parsley, chopped |
Directions:
1. In Dutch oven, fry bacon over medium heat until crisp. Remove with slotted spoon and set aside.
2. Pour off all but 3 tablespoons bacon fat.
3. Add onions to Dutch oven and saute 3 minutes.
4. Add rice, 2 1/4 cups broth, tomatoes with liquid, lemon juice, Worcestershire sauce, salt, cayenne and black pepper. Cover and simmer 20 minutes.
5. Stir in bacon, shrimp and remaining broth. Cook, uncovered, 10 minutes.
6. Stir with a fork. Adjust seasonings and sprinkle with parsley.
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