This dish is a flavorful combination of bacon, shrimp, and rice, cooked in a rich and savory broth. The bacon adds a smoky and salty taste, while the shrimp brings a delicious seafood flavor. The rice absorbs all the wonderful flavors from the broth, creating a satisfying and comforting dish. The addition of tomatoes, lemon juice, and Worcestershire sauce adds brightness and tanginess to the overall taste. With a touch of cayenne pepper and nutmeg, this dish has a subtle kick and depth of flavor. Garnished with fresh parsley, it’s a delightful and satisfying meal that is perfect for any occasion.
Makes 6 servings
INGREDIENTS:
- 1/2 pound bacon, finely diced
- 2 medium onions, finely chopped
- 1 1/2 cups uncooked rice
- 2 1/4 cups chicken broth
- 2 medium ripe tomatoes, peeled, finely chopped, with the juices retained
- 2 teaspoons fresh lemon juice
- 1 1/2 teaspoons Worcestershire sauce
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon ground nutmeg
- 2 pounds fresh, medium shrimp, shelled and deveined
- 1/4 cup minced fresh parsley leaves
INSTRUCTIONS:
- In a large, heavy pot, fry the bacon over moderate heat till crisp, drain on paper towels, and set aside. Pour off all but 3 tablespoons of the fat, add the onion to the pot, and cook, stirring, for 3 minutes.
- Add the rice and stir till it glistens with fat. Stir in the chicken broth, tomatoes with their juices, lemon juice, Worcestershire, salt, pepper, cayenne pepper, and nutmeg, bring to a low simmer, cover, and cook 20 minutes. Stir in the crumbled bacon and the shrimp and continue cooking, uncovered, for 10 minutes, adding a little more broth if the rice seems to be drying out.
- Stir the bog with a fork, taste for seasoning, sprinkle the parsley on top, and serve hot.
