Rating: 4 stars
54 Ratings
  • 5 star values: 24
  • 4 star values: 21
  • 3 star values: 5
  • 2 star values: 3
  • 1 star values: 1

This is not the usual shrimp and rice dish. It is simply delicious...

Recipe Summary

prep:
15 mins
cook:
40 mins
total:
55 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

Nutrition Facts

286 calories; protein 25.2g; carbohydrates 31.9g; fat 5.2g; cholesterol 183.2mg; sodium 799.5mg. Full Nutrition
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