Island Shrimp and Rice
Description
Shrimp, rice, and seasonings come together nicely in this great recipe. It's like a jambalaya. The secret is the bacon!
Ingredients
•
8 ounces bacon
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3 tablespoons bacon drippings
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1 large onion, finely chopped
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1 1/2 cups uncooked long grain white rice
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3 1/4 cups chicken broth, divided
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1 (14 1/2 ounce) can diced tomatoes with juice
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2 teaspoons fresh lemon juice
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1 1/2 teaspoons Worcestershire sauce
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1 teaspoon salt
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1/2 teaspoon ground nutmeg
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1/4 teaspoon ground cayenne pepper
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1/4 teaspoon ground black pepper
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2 pounds medium shrimp - peeled and deveined
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1/4 cup chopped fresh parsley
Directions
1
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.
2
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.
3
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.