Ingredients
8
8 servings
- •8 ounces bacon
- •3 tablespoons bacon drippings
- •1 large onion, finely chopped
- •1.5 cups uncooked long grain white rice
- •3.25 cups chicken broth, divided
- •1 (14.5 ounce) can diced tomatoes with juice
- •2 teaspoons fresh lemon juice
- •1.5 teaspoons Worcestershire sauce
- •1 teaspoon salt
- •0.5 teaspoon ground nutmeg
- •0.25 teaspoon ground cayenne pepper
- •0.25 teaspoon ground black pepper
- •2 pounds medium shrimp - peeled and deveined
- •0.25 cup chopped fresh parsley
Instructions
- 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.
- 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.
Nutritional Facts
Per 8 servings
- Calories: 286
- Carbohydrate: 32g
- Fat: 5g
- Fiber: 1g
- Protein: 25g
- Sugar: 2g
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