Cook The Book: Sullivan'S Island Shrimp Bog Recipe

Name: Cook The Book: Sullivan'S Island Shrimp Bog
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups long-grain white rice; 1/2 pound sliced bacon, finely chopped; 2 medium onions, finely chopped; 1 teaspoon kosher salt, plus more if needed; 3/4 teaspoon freshly grated nutmeg; 1/4 teaspoon freshly ground black pepper, plus more if needed; 1/4 teaspoon ground cayenne, plus more if needed; 2 1/4 cups chicken broth, plus more if needed; 1 can (14.5 ounces) diced tomatoes; 2 teaspoons freshly squeezed lemon juice; 1 1/2 teaspoons Worcestershire sauce; 2 pounds medium shrimp (40 count), shelled and deveined; 1/4 cup very finely chopped flat-leaf parsley leaves; 1 lemon, cut into 6 wedges

Servings: persons

1 1/2 cups long-grain white rice
1/2 pound sliced bacon, finely chopped
2 medium onions, finely chopped
1 teaspoon kosher salt, plus more if needed
3/4 teaspoon freshly grated nutmeg
1/4 teaspoon freshly ground black pepper, plus more if needed
1/4 teaspoon ground cayenne, plus more if needed
2 1/4 cups chicken broth, plus more if needed
1 can (14.5 ounces) diced tomatoes
2 teaspoons freshly squeezed lemon juice
1 1/2 teaspoons Worcestershire sauce
2 pounds medium shrimp (40 count), shelled and deveined
1/4 cup very finely chopped flat-leaf parsley leaves
1 lemon, cut into 6 wedges

1
In a fine-mesh strainer, rinse the rice well under cold running water. Drain well; set aside.
2
In a large heavy Dutch oven or stockpot, cook the bacon over medium heat until golden, about 5 minutes. Using a slotted spoon, transfer the bacon to a paper towel-lined dish; set aside. Pour off and discard all but 3 tablespoons of the bacon fat remaining in the pot. Add the onions to the pot and cook over medium heat, stirring occasionally, for 3 minutes. Add the drained rice, salt, nutmeg, black pepper, and cayenne and stir for 1 minute.
3
Stir in the broth, tomatoes with liquid, lemon juice, and Worcestershire sauce. Bring to a boil, cover the pot, reduce the heat, and simmer gently for 20 minutes. Stir in the cooked bacon and the shrimp and cook uncovered, stirring occasionally, until the shrimp is cooked through, adding more broth if the rice seems to be drying out, about 10 minutes. Stir the bog with a fork. Taste and adjust seasoning as needed. Sprinkle with parsley, garnish with lemon wedges, and serve immediately.

1053

kcal

Calories

Fat

Carbs

124

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 1/2 cups long-grain white rice, 1/2 pound sliced bacon, finely chopped, 2 medium onions, finely chopped, 1 teaspoon kosher salt, plus more if needed, and more.

Yes, Cook The Book: Sullivan'S Island Shrimp Bog falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Cook The Book: Sullivan'S Island Shrimp Bog

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