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    St. Simon’s Island Shrimp Bog


    Source of Recipe


    Chef Rick

    List of Ingredients




    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

    Recipe



    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.

 

 

 


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