Description
This is not the usual shrimp and rice dish. It is simply delicious…
Ingredients
- 8 ounces bacon
- 3 tablespoons bacon drippings
- 1 large onion, finely chopped
- 1 ½ cups uncooked long grain white rice
- 3 ¼ cups chicken broth, divided
- 1 (14.5 ounce) can diced tomatoes with juice
- 2 teaspoons fresh lemon juice
- 1 ½ teaspoons Worcestershire sauce
- 1 teaspoon salt
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cayenne pepper
- ¼ teaspoon ground black pepper
- 2 pounds medium shrimp – peeled and deveined
- ¼ cup chopped fresh parsley
Instructions
- Place bacon in a large
- heavy pot over medium-high heat
- and cook until evenly brown. Remove
- and set aside. Drain drippings
- reserving 3 tablespoons in the pot.
- Place onion in the pot with the bacon drippings
- and cook 5 minutes over medium heat
- stirring constantly
- until tender. Mix in the rice
- 2 1/4 cups broth
- tomatoes with juice
- lemon juice
- and Worcestershire sauce. Season with salt
- nutmeg
- cayenne pepper
- and black pepper. Bring to a boil
- reduce heat to low
- cover
- and simmer 20 minutes.
- Stir the cooked bacon
- remaining 1 cup broth
- and shrimp into the pot. Continue cooking 10 minutes
- uncovered
- over low heat. Sprinkle with parsley to serve.
Prep Time: 15 mins
Cook Time: 40 mins
Total Time: 55 mins
Servings: 8