Shrimp Bog Recipes

Steps:

• Rinse the rice well in cold running water and drain thoroughly.
• In a heavy bottomed pot, cook the bacon over medium heat until golden, about 5 minutes. Remove the bacon with a slotted spoon to a paper-towel lined plate. Drain the fat into a bowl, then return 3 tbsp of the fat to the pot. (The rest can be discarded, or used to fry potatoes.) Add the onions and saute until softened, 3-5 minutes. Add the rice, salt, nutmeg, black pepper, and cayenne, and stir for 1-2 minutes, until the rice is opaque.
• Add the broth, tomatoes (with juices), lemon juice, and Worcestershire sauce. Bring to a boil, cover, reduce to a simmer, and cook 20 minutes without removing the lid. Crumble bacon and stir into rice, along with shrimp. Cook uncovered, stirring occasionally, until shrimp are cooked through, 10 minutes. If the rice appears to be getting dry, add more broth. Fluff with a fork; taste and adjust seasonings. Transfer to a bowl, sprinkle with parsley and arrange lemon wedges around the edge.

Steps:

• 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.

Steps:

• in large pot fry bacon over medium heat.
• drain and set aside for later.
• pour off all but 3 Tbsp of fat.
• add onions to hot bacon grease.
• cook for 3 minutes.
• add the rice, 2 1/4 c of broth, tomatoes with juice, lemon juice, worcestershire and spices. lower to simmer, cover and cook for 20 minutes.
• Stir in the bacon and the shrimp and continue cooking, uncovered, for 10 minutes, adding a little more broth if the rice seems to be drying out.
• Stir the bog with a fork, taste for seasoning, sprinkle the parsley on top, and serve immediately.