| 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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