Shrimp bog

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.

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