Island Shrimp and Rice Recipe

Ingredients
<br>- 8 ounces bacon
<br>- 3 tablespoons bacon drippings
<br>- 1 large onion, finely chopped
<br>- 1 ½ cups uncooked long grain white rice
<br>- 3 ¼ cups chicken broth, divided
<br>- 1 (14.5 ounce) can diced tomatoes with juice
<br>- 2 teaspoons fresh lemon juice
<br>- 1 ½ teaspoons Worcestershire sauce
<br>- 1 teaspoon salt
<br>- ½ teaspoon ground nutmeg
<br>- ¼ teaspoon ground cayenne pepper
<br>- ¼ teaspoon ground black pepper
<br>- 2 pounds medium shrimp - peeled and deveined
<br>- ¼ cup chopped fresh parsley
<br><p></p>Directions
<br>step 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.
<br>step 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.
<br>step 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.
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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

Directions
step 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.
step 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.
step 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.

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