Shrimp Bog
Serves: 3
Mckayla Luettgen
1 January 1970
Based on User reviews:
49
Spice
52
Sweetness
56
Sourness
45
mins
Prep time (avg)
5.5
Difficulty
Ingredients:
2 medium
Onion (finely chopped)2.25 cups
Chicken Stock2 tsps
Lemon Juice (fresh)1.5 tsps
Worcestershire Sauce1 tsp
Salt3 tsp
Ground Nutmeg1 tsp
Cayenne PepperDirections:
1
In a fine sieve, rinse the rice well under cold running water and drain
2
In a large, heavy pot, fry the bacon over moderate heat, drain on paper towels, and set aside
3
Pour off all but 3 tablespoons of the grease, add the onions to the pot, and cook for 3 minutes over moderate heat, stirring
4
Add the rice and stir well
5
Add the stock, tomatoes with their juices, lemon juice, Worcestershire, salt, nutmeg, and black and cayenne peppers, bring to a low simmer, cover, and cook for 20 minutes
6
Stir in the crumbled bacon and the shrimp and continue cooking, uncovered, for 10 minutes, adding a little more stock if the rice seems to be drying out
7
Stir the bog with a fork, taste for seasoning, and sprinkle the parsley on top