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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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SHRIMP BOG This recipe came from an estate sale. I obtained it when I purchased the family collection from the Stinson Estate in Fort Worth, Texas in 1992. Ingredients:
1/2 pound sliced bacon finely diced |
2 medium onions finely chopped |
1-1/2 cups uncooked long grain rice |
3-1/4 cups defatted chicken broth |
1-1/2 cups peeled and chopped tomatoes with juices |
2 teaspoons fresh lemon juice |
1-1/2 teaspoons worcestershire sauce |
1 teaspoon salt |
3/4 teaspoon ground nutmeg |
1/4 teaspoon each cayenne and black pepper |
2 pounds medium shrimp cleaned |
1/4 cup chopped parsley |
Directions:
1. In a large pot fry bacon over medium heat then drain and set aside.
2. Pour off all but three tablespoons fat then add onions to pot and cook 3 minutes over medium.
3. Add rice, 2-1/4 cups broth, tomatoes, lemon juice, Worcestershire, salt, nutmeg and cayenne.
4. Bring to a low simmer then cover and cook for 20 minute.
5. Stir in black pepper and mix well.
6. Stir in bacon, shrimp and remaining broth then continue cooking uncovered for 10 minutes.
7. Stir bog with a fork then adjust seasonings and sprinkle parsley on top.
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