James Villas' Island Shrimp Bog
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James Villas' Island Shrimp Bog
1/2 pound sliced bacon, finely diced
2 medium-sized 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-sized shrimp, cleaned
1/4 cup chopped parsley
In a large pot, fry bacon over medium heat; drain and set aside. Pour off all but three tablespoons of the fat, add the onions to the pot, then cook for 3 minutes over medium heat, stirring.
Add the rice, 2 1/4 of the broth, tomatoes with juices, lemon juice, Worcestershire sauce, salt, nutmeg, cayenne pepper and black pepper; bring to a low simmer, cover and cook for 20 minutes.
Stir in the bacon, shrimp and the remaining cup of broth; continue cooking, uncovered, for 10 minutes. Stir the bog with a fork, adjust seasonings and sprinkle the parsley on top.
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