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Name: Shrimp Bog
Prep time: 45 min
Cook time: 30 min
Total time: 45 min
Yield: 1
Cuisine: American
Ingredients: ; retained; 2 Medium-size onions; finely; ; peeled, finely; ; deveined; 3/4 ts Ground nutmeg; 2 Medium-size; ripe tomatoes,; 1/4 ts Black Pepper freshly ground; 2 lb Medium-size shrimp; shelled; 1 1/2 ts Worcestershire Sauce; 1/4 ts Cayenne pepper; 1/4 c Minced fresh parsley leaves; 1 1/2 c Uncooked rice; 2 1/4 c Chicken Stock; ; chopped, and juices; 1/2 lb Sliced bacon; finely diced; 2 ts Fresh Lemon Juice; 1 ts Salt

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INGREDIENTS

; retained
2 Medium-size onions; finely
; peeled, finely
; deveined
3/4 ts Ground nutmeg
2 Medium-size; ripe tomatoes,
1/4 ts Black Pepper ; freshly ground
2 lb Medium-size shrimp; shelled
1 1/2 ts Worcestershire Sauce
1/4 ts Cayenne pepper
1/4 c Minced fresh parsley leaves
1 1/2 c Uncooked rice
2 1/4 c Chicken Stock
; chopped, and juices
1/2 lb Sliced bacon; finely diced
2 ts Fresh Lemon Juice
1 ts Salt

Servings

INSTRUCTIONS

In a fine sieve, rinse the rice well under cold running water and drain. In a large, heavy pot, fry the bacon over moderate heat, drain on paper towels, and set aside. Pour off all but 3 tablespoons of the grease, add the onions to the pot, and cook for 3 minutes over moderate heat, stirring. Add the rice and stir well. Add the stock, tomatoes with their juices, lemon juice, Worcestershire, salt, nutmeg, and black and cayenne peppers, bring to a low simmer, cover, and cook for 20 minutes. Stir in the crumbled bacon and the shrimp and continue cooking, uncovered, for 10 minutes, adding a little more stock if the rice seems to be drying out. Stir the bog with a fork, taste for seasoning, and sprinkle the parsley on top. Yield: 6 servings Recipe by: TASTE SHOW #TS1G24

NOTES

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Shrimp Bog

; retained
2 Medium-size onions; finely
 ; peeled, finely
 ; deveined
3/4 ts Ground nutmeg
2 Medium-size; ripe tomatoes,
1/4 ts Black Pepper freshly ground
2 lb Medium-size shrimp; shelled
1 1/2 ts Worcestershire Sauce
1/4 ts Cayenne pepper
1/4 c Minced fresh parsley leaves
1 1/2 c Uncooked rice
2 1/4 c Chicken Stock
 ; chopped, and juices
1/2 lb Sliced bacon; finely diced
2 ts Fresh Lemon Juice
1 ts Salt

In a fine sieve, rinse the rice well under cold running water and drain. In  a large, heavy pot, fry the bacon over moderate heat, drain on paper  towels, and set aside. Pour off all but 3 tablespoons of the grease, add  the onions to the pot, and cook for 3 minutes over moderate heat, stirring.  Add the rice and stir well. Add the stock, tomatoes with their juices,  lemon juice, Worcestershire, salt, nutmeg, and black and cayenne peppers,  bring to a low simmer, cover, and cook for 20 minutes. Stir in the crumbled  bacon and the shrimp and continue cooking, uncovered, for 10 minutes,  adding a little more stock if the rice seems to be drying out. Stir the bog  with a fork, taste for seasoning, and sprinkle the parsley on top.    Yield: 6 servings        Recipe by: TASTE SHOW #TS1G24

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Nutrition

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Serving Size: 1 Serving (2607g)
Recipe Makes: 1 servings

Calories: 1935
Calories from Fat: 581 (30%)

Amt Per Serving		% DV

	Total Fat 64.6g	86 %
	Saturated Fat 35.6g	178 %
	Monounsaturated Fat 19.7g
	Polyunsanturated Fat 4.7g
Cholesterol 162.8mg		50 %
Sodium 1983.5mg		68 %
Potassium 1560.5mg		41 %
Total Carbohydrate 283.9g		83 %
	Dietary Fiber 10.7g	43 %
	Sugars, other 273.2g
Protein 48.2g		69 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 1935

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