Island Shrimp And Rice

• 8 ounces bacon
• 3 tablespoons bacon drippings
• 1 large onion, finely chopped
• 1 1/2 cups uncooked long grain white rice
• 3 1/4 cups chicken broth, divided
• 1 (14.5 ounce) can diced tomatoes with juice
• 2 teaspoons fresh lemon juice
• 1 1/2 teaspoons Worcestershire sauce
• 1 teaspoon salt
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cayenne pepper
• 1/4 teaspoon ground black pepper
• 2 pounds medium shrimp - peeled and deveined
• 1/4 cup chopped fresh parsley

1. Place bacon in a large, heavy pot over medium-high heat, and cook until evenly brown. Remove, and set aside. Drain drippings, reserving 3 tablespoons in the pot.
2. Place onion in the pot with the bacon drippings, and cook 5 minutes over medium heat, stirring constantly, until tender. Mix in the rice, 2 1/4 cups broth, tomatoes with juice, lemon juice, and Worcestershire sauce. Season with salt, nutmeg, cayenne pepper, and black pepper. Bring to a boil, reduce heat to low, cover, and simmer 20 minutes.
3. Stir the cooked bacon, remaining 1 cup broth, and shrimp into the pot. Continue cooking 10 minutes, uncovered, over low heat. Sprinkle with parsley to serve.

bacon, bacon, onion, long grain white rice, chicken broth, tomatoes, lemon juice, worcestershire sauce, salt, ground nutmeg, ground cayenne pepper, ground black pepper, shrimp, parsley

Taken from www.allrecipes.com/recipe/75790/island-shrimp-and-rice/ (may not work)