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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 8 |
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This is not the usual shrimp and rice dish. It is simply delicious... Ingredients:
8 ounces bacon |
3 tablespoons bacon drippings |
1 large onion, finely chopped |
1 1/2 cups uncooked long grain white rice |
3 1/4 cups chicken broth, divided |
1 (14.5 ounce) can diced tomatoes with juice |
2 teaspoons fresh lemon juice |
1 1/2 teaspoons worcestershire sauce |
1 teaspoon salt |
1/2 teaspoon ground nutmeg |
1/4 teaspoon ground cayenne pepper |
1/4 teaspoon ground black pepper |
2 pounds medium shrimp - peeled and deveined |
1/4 cup chopped fresh parsley |
Directions:
1. Place bacon in a large, heavy pot over medium-high heat, and cook until evenly brown. Remove, and set aside. Drain drippings, reserving 3 tablespoons in the pot.
2. Place onion in the pot with the bacon drippings, and cook 5 minutes over medium heat, stirring constantly, until tender. Mix in the rice, 2 1/4 cups broth, tomatoes with juice, lemon juice, and Worcestershire sauce. Season with salt, nutmeg, cayenne pepper, and black pepper. Bring to a boil, reduce heat to low, cover, and simmer 20 minutes.
3. Stir the cooked bacon, remaining 1 cup broth, and shrimp into the pot. Continue cooking 10 minutes, uncovered, over low heat. Sprinkle with parsley to serve.
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