Island Shrimp and Rice

Shrimp, rice, and seasonings come together nicely in this great recipe. It's like a jambalaya. The secret is the bacon!

• Preparation Time: 15 mins
• Cooking Time: 40 mins
• Total Time: 55 mins
• Calories: 286 Calories

Ingredients

• ½ teaspoon ground nutmeg
• 1 teaspoon salt
• ¼ cup chopped fresh parsley
• 2 teaspoons fresh lemon juice
• ¼ teaspoon ground black pepper
• ¼ teaspoon ground cayenne pepper
• 2 pounds medium shrimp - peeled and deveined
• 1 ½ cups uncooked long grain white rice
• 1 ½ teaspoons Worcestershire sauce
• 1 (14.5 ounce) can diced tomatoes with juice
• 8 ounces bacon
• 1 large onion, finely chopped
• 3 tablespoons bacon drippings
• 3 ¼ cups chicken broth, divided

Recipe Instructions

Step 1

Place bacon in a large, heavy pot over medium-high heat, and cook until evenly brown. Remove, and set aside. Drain drippings, reserving 3 tablespoons in the pot.

Step 2

Place onion in the pot with the bacon drippings, and cook 5 minutes over medium heat, stirring constantly, until tender. Mix in the rice, 2 1/4 cups broth, tomatoes with juice, lemon juice, and Worcestershire sauce. Season with salt, nutmeg, cayenne pepper, and black pepper. Bring to a boil, reduce heat to low, cover, and simmer 20 minutes.

Step 3

Stir the cooked bacon, remaining 1 cup broth, and shrimp into the pot. Continue cooking 10 minutes, uncovered, over low heat. Sprinkle with parsley to serve.