Island Shrimp And Rice
8 servings
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
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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