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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 6 |
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another lowcountry favorite Ingredients:
1/2 lb sliced bacon, finely diced |
2 medium sized onions, finely chopped |
1 1/2 cups long grain rice, uncooked |
3 1/4 cups chicken broth, skimmed fat |
1 1/2 cups peeled and chopped tomatoes with juice |
2 teaspoons fresh lemon juice |
1 1/2 teaspoons worcestershire sauce |
1 teaspoon salt |
1/2 teaspoon ground nutmeg |
cayenne, and |
black pepper |
2 lbs shrimp, peeled and deveined |
1/4 cup freshly snipped parsley |
Directions:
1. in large pot fry bacon over medium heat.
2. drain and set aside for later.
3. pour off all but 3 Tbsp of fat.
4. add onions to hot bacon grease.
5. cook for 3 minutes.
6. add the rice, 2 1/4 c of broth, tomatoes with juice, lemon juice, worcestershire and spices. lower to simmer, cover and cook for 20 minutes.
7. Stir in the bacon and the shrimp and continue cooking, uncovered, for 10 minutes, adding a little more broth if the rice seems to be drying out.
8. Stir the bog with a fork, taste for seasoning, sprinkle the parsley on top, and serve immediately.
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