member logon   about the Circus   search for recipes   print this recipe   mimi's cyber kitchen
free registration   member pages   what's new   email this recipe   discussion boards
Email to becky sims      

Recipe Categories:

    Island Shrimp Bog


    Source of Recipe


    www

    1/2 pound slice bacon, finely diced
    2 medium-sized onions, finely chopped
    1 1/2 cups uncooked long-grain rice
    3 1/4 cups defatted chicken broth
    1 1/2 cups peeled & chopped tomatoes, with juice
    2 teaspoons fresh lemon juice
    1 1/2 teaspoons Worcestershire sauce
    1 teaspoon salt
    1/2 teaspoon ground nutmeg
    1/4 tsp each cayenne & black pepper
    2 lbs. medium-sized shrimp, cleaned
    1/4 cup chopped parsley

    In a large pot, fry bacon over medium heat; drain and set aside.
    Pour off all but 3 tablespoons of the fat, add the onions to the
    pot, then cook for 3 minutes over medium heat, stirring. Add the
    rice, 2 1/4 cups of the broth, tomatoes with juices, lemon juice,
    Worcestershire sauce, salt, nutmeg, cayenne pepper and black
    pepper; bring to a low simmer, cover, and cook for 20 minutes.
    Stir in the bacon, shrimp and the remaining cup of broth; continue
    cooking, uncovered, for 10 minutes. Stir in the bog with a fork,
    adjust seasonings and sprinkle the parsley on top.

 

 

 


previous page | recipe circus home page | member pages
mimi's cyber kitchen |