Chef Ricks St Simons Island Shrimp Bog
From upstatevoyager 16 years ago
- 30 minutes to make
- Serves 6
This recipe comes from RIck McDaniel's Low Country Cooking cookbook. If you have never had Shrimp Bog, you have to try this!
Ingredients
- 8 ounces bacon, diced shopping list
- 2 medium sweet or yellow onions, finely chopped shopping list
- 1 1/2 cups uncooked long-grain rice shopping list
- 3 1/4 cups fat-free chicken broth shopping list
- 1 1/2 cups canned diced tomatoes wih liquid (about a 14 1/2 ounce can) shopping list
- 2 teaspoons fresh lemon juice shopping list
- 1 1/2 teaspoons worcestershire sauce shopping list
- 1 teaspoon salt shopping list
- 1/4 teaspoon cayenne pepper shopping list
- 1/4 teaspoon ground black pepper shopping list
- 2 pounds medium shrimp, peeled and deveined shopping list
- 1/4 cup fresh parsley, chopped shopping list
How to make it
- In Dutch oven, fry bacon over medium heat until crisp. Remove with slotted spoon and set aside.
- Pour off all but 3 tablespoons bacon fat.
- Add onions to Dutch oven and saute 3 minutes.
- Add rice, 2 1/4 cups broth, tomatoes with liquid, lemon juice, Worcestershire sauce, salt, cayenne and black pepper. Cover and simmer 20 minutes.
- Stir in bacon, shrimp and remaining broth. Cook, uncovered, 10 minutes.
- Stir with a fork. Adjust seasonings and sprinkle with parsley.
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" It was excellent "