Fish

James Villas' Island Shrimp Bog

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James Villas' Island Shrimp Bog

1/2 pound sliced bacon, finely diced

2 medium-sized onions, finely chopped

1 1/2 cups uncooked long-grain rice

3 1/4 cups defatted chicken broth

1 1/2 cups peeled and chopped tomatoes, with juices

2 teaspoons fresh lemon juice

1 1/2 teaspoons Worcestershire sauce

1 teaspoon salt

3/4 teaspoon ground nutmeg

1/4 teaspoon each cayenne and black pepper

2 pounds medium-sized shrimp, cleaned

1/4 cup chopped parsley

In a large pot, fry bacon over medium heat; drain and set aside. Pour off all but three tablespoons of the fat, add the onions to the pot, then cook for 3 minutes over medium heat, stirring.

Add the rice, 2 1/4 of the broth, tomatoes with juices, lemon juice, Worcestershire sauce, salt, nutmeg, cayenne pepper and black pepper; bring to a low simmer, cover and cook for 20 minutes.

Stir in the bacon, shrimp and the remaining cup of broth; continue cooking, uncovered, for 10 minutes. Stir the bog with a fork, adjust seasonings and sprinkle the parsley on top.

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