Island Shrimp and Rice recipe
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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
Nutrition Info
- 286.2 caloriescarbohydrate: 31.9 gcholesterol: 183.2 mgfat: 5.2 gfiber: 1.3 gprotein: 25.2 gsaturatedFat: 1.7 gservingSize: -sodium: 799.5 mgsugar: 2.3 gtransFat: : -unsaturatedFat: : -
Directions Island Shrimp and Rice
Directions
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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.
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.
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.