Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 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 |
| 1 teaspoon | Salt |
| 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.