Shrimp and Rice Carolina-Style
This southern recipe is my version of a traditional Carolina shrimp bog. I added some ingredients, used less of others and made a few substitutions. It is easy and exceptionally delicious. Of course it is.....look at the amount of shrimp. You can use less, about 1-1/2 pounds. The flavor will still be very good. This recipe can be made in any amount, using two parts broth to one part rice.
- 2 pounds shrimp, peeled and deveined (reserve peels for broth, see notes below)
- 1/4 pound sliced bacon, diced
- 2 medium onions, chopped
- 4 large cloves garlic, minced
- 1-1/2 cups uncooked long-grain rice
- 3 cups shrimp broth (can use seafood broth, see notes below)
- 1 can (14.5 ounces) whole tomatoes, chopped with juices
- 2 teaspoons fresh lemon juice
- 1-1/2 teaspoons Worcestershire sauce
- Salt to taste
- 1/8 teaspoon ground nutmeg
- 1/2 teaspoon dried thyme
- 3 tablespoons chopped fresh parsley (or 1 tablespoon dried)
- Pepper to taste
Fry the bacon in a large pot over medium-high heat until slightly crisp; remove with slotted spoon and drain on paper towels. If necessary, add enough olive oil to the bacon grease to make about 2 tablespoons. Add the onions and sauté over medium-high heat about 3 minutes. Add the garlic and sauté another minute. Add the rice, 2-1/4 cups of the broth, tomatoes with juices, lemon juice, Worcestershire sauce, salt, nutmeg, thyme, parsley and pepper; stir. Cover and cook for 20 minutes over medium-low heat. Stir in the bacon, shrimp and remaining 3/4 cup broth. Cook, uncovered, for 10 minutes. Stir gently and taste for seasoning.
Notes: I cook the shrimp peels in about 3 cups of water for 20 minutes, then strain out the shells. To the remaining broth, I add enough water to make the 3 cups needed for the recipe. However, you can use store-bought seafood broth.