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Print this Recipe    Shrimp Bog

Island Shrimp Bog

1/2 pound slice 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 & chopped tomatoes, with juice
2 teaspoons fresh lemon juice
1 1/2 teaspoons Worcestershire sauce
1 teaspoon salt
1/2 teaspoon ground nutmeg
1/4 tsp each cayenne & black pepper
2 lbs. 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 3 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 cups 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 in the bog with a fork,
adjust seasonings and sprinkle the parsley on top.

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3 of 3 people found the following review helpful:
Taste: Ease of Prep: Appearance:
mmmmm Yummy!, February 14, 2004 - 12:54 PM
Reviewer: Anonymous from North Carolina
My first time having this dish was when my friends father made it. I got the recipe, which was this exact one, and have made it a few times since. This dish is delicious, and always a hit. Hint, if you or others eating the dish can't handle spicy foods, then cut the cayenne amount in half. It will still provide plenty of flavor.

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1 of 2 people found the following review helpful:
Taste: Ease of Prep: Appearance:
Seafood Bog, June 17, 2006 - 11:23 PM
Reviewer: Dave from where ever I want to be (hint: USA)
I found a similar recipe a few years ago and made it for my family and we all loved it. However, I can be a glutton and added a few items to where it became a Seafood Bog instead. I added Fresh mussels and steamer clams, and a store bought tray of "seafood mix" that consisted of cooked crab meat, baby octopus, calamari, and what appeared and tasted to be halibut. I served it all up on a huge turkey platter with fresh corn on the cob surrounding it, a side of sauted mushrooms and tossed salad. The wife and kids loved it, and there weren't any leftover to deal with. It would make a great dish to either make or take to the beach!!!

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