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CATEGORY CUISINE TAG YIELD
Meats Taste3 1 servings

INGREDIENTS

1 1/2 c Uncooked rice
1/2 lb Sliced bacon; finely diced
2 Medium-size onions; finely chopped
2 1/4 c Chicken stock
2 Medium-size; ripe tomatoes,
; peeled, finely
; chopped, and juices
; retained
2 ts Fresh lemon juice
1 1/2 ts Worcestershire sauce
1 ts Salt
3/4 ts Ground nutmeg
1/4 ts Freshly ground black pepper
1/4 ts Cayenne pepper
2 lb Medium-size shrimp; shelled and
; deveined
1/4 c Minced fresh parsley leaves

INSTRUCTIONS

In a fine sieve, rinse the rice well under cold running water and drain. In
a large, heavy pot, fry the bacon over moderate heat, drain on paper
towels, and set aside. Pour off all but 3 tablespoons of the grease, add
the onions to the pot, and cook for 3 minutes over moderate heat, stirring.
Add the rice and stir well. 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. 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. Stir the bog
with a fork, taste for seasoning, and sprinkle the parsley on top.
Yield: 6 servings
Converted by MC_Buster.
Recipe by: TASTE SHOW #TS1G24
Converted by MM_Buster v2.0l.

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