SHRIMP AND RICE CAROLINA-STYLE

SERVES 4-6

This is a take-off of a Carolina Shrimp Bog. I have added some ingredients, used less of others and made substitutions. It is exceptional. Of course it is.....look at the amount of shrimp. If necessity warrants you may cut down to 1 pound. The flavor will still be intense if you use the seafood broth.

INGREDIENTS

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 seafood broth (see note 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

1/4 heaping teaspoon dried thyme

2 tablespoons dried parsley, fresh if available

Pepper to taste

2 pounds peeled shrimp (reserve peels for broth)

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.

Note: I cook the shrimp peels in about 2 cups of water for 20 minutes to make a broth. To that I add 1 cup of bottled clam juice and enough water to make the 3 cups needed for the recipe.

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