| 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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