Shrimp and Rice

Course : Shrimp
Serves: 5
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1/2 pound sliced bacon -- finely diced
2 medium onions -- finely chopped
1 1/2 cups uncooked long grain rice
3 1/4 cups chicken broth
1 1/2 cups peeled and chopped tomatoes -- with juice
2 teaspoons lemon juice
1 1/2 teaspoons Worcestershire sauce
1 teaspoon salt
3/4 teaspoon ground nutmeg
1/4 teaspoon cayenne and black pepper
2 pounds medium shrimp -- cleaned
1/4 cup parsley

Preparation / Directions:

In a large pot, fry bacon over medium heat. Drain and set aside. Pour off all but 3 tbs of the fat, add the onions to the pot, and cook for 3 minutes over medium heat, stirring. Add rice, 2 1/4 cups broth, tomatoes and juice, lemon juice, Worcestershire sauce, and spices. Bring to low simmer, cover and cook for 20 minutes. Stir in bacon, shrimp and remaining cup of broth. Cook uncovered for 10 minutes. Stir and adjust seasonsings. Sprinkle parsely on top.

NOTES: This was incredibly easy to make, and very fast. I had omitted the nutmeg (didn't have any in the house), the salt, and the parsely. And even the kids liked i


Nutritional Information:

1194 Calories (kcal); 21g Total Fat; (16% calories from fat); 202g Protein; 34g Carbohydrate; 1380mg Cholesterol; 6045mg Sodium

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