Sullivans Island Bacon and Shrimp Bog

• 1/2 pound double-smoked bacon, diced
• 2 medium onions, finely chopped
• 1 1/2 cups long-grain rice, rinsed well and drained
• 2 1/4 cups chicken broth
• 2 medium tomatoes, ripe, peeled, finely chopped, and juice reserved
• 2 teaspoons fresh lemon juice
• 1 1/2 teaspoons worcestershire sauce
• 1 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon grated nutmeg
• 2 pounds medium fresh shrimp, shelled and deveined
• 1/4 cup fresh parsley leaves, minced

1. In a large, heavy pot, fry the bacon over moderate heat till crisp; drain on paper towels and set aside.
2. Pour off all but about 3 tablespoons of fat from the pot, add the onions, and stir for 3 minutes.
3. Add the rice and stir well.
4. Add the broth, tomatoes with their juice, lemon juice, Worcestershire, salt, black pepper, cayenne, and nutmeg, bring to a low simmer, cover, and cook for 20 minutes.
5. Stir in the bacon and the shrimp and continue cooking, uncovered, for 10 minutes, adding a little more broth if the rice seems to be drying out in the least (the texture should be almost soupy).
6. Stir the bog with a fork, taste for seasoning, sprinkle the parsley on top, and serve immediately.

bacon, onions, longgrain rice, chicken broth, tomatoes, lemon juice, worcestershire sauce, salt, freshly ground black pepper, cayenne pepper, nutmeg, fresh shrimp, parsley

Taken from www.foodrepublic.com/recipes/sullivans-island-bacon-and-shrimp-bog/ (may not work)