Yield: 1 servings
|1½ cup||Uncooked rice|
|½ pounds||Sliced bacon; finely diced|
|2 \N||Medium-size onions; finely chopped|
|2¼ cup||Chicken stock|
|2 \N||Medium-size; ripe tomatoes,|
|\N \N||; peeled, finely|
|\N \N||; chopped, and juices|
|\N \N||; retained|
|2 teaspoons||Fresh lemon juice|
|1½ teaspoon||Worcestershire sauce|
|¾ teaspoon||Ground nutmeg|
|¼ teaspoon||Freshly ground black pepper|
|¼ teaspoon||Cayenne pepper|
|2 pounds||Medium-size shrimp; shelled and|
|\N \N||; deveined|
|¼ cup||Minced fresh parsley leaves|
In a fine sieve, rinse the rice well under cold running water and drain. In a large, heavy pot, fry the bacon over moderate heat, drain on paper towels, and set aside. Pour off all but 3 tablespoons of the grease, add the onions to the pot, and cook for 3 minutes over moderate heat, stirring.
Add the rice and stir well. Add the stock, tomatoes with their juices, lemon juice, Worcestershire, salt, nutmeg, and black and cayenne peppers, bring to a low simmer, cover, and cook for 20 minutes. Stir in the crumbled bacon and the shrimp and continue cooking, uncovered, for 10 minutes, adding a little more stock if the rice seems to be drying out. Stir the bog with a fork, taste for seasoning, and sprinkle the parsley on top.
Yield: 6 servings
Converted by MC_Buster.
Recipe by: TASTE SHOW #TS1G24
Converted by MM_Buster v2.0l.