Sullivan'S Island Shrimp Bog Recipe

Name: 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 lb 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 fresh ground black pepper, plus more if needed; 1/4 teaspoon ground cayenne pepper, plus more if needed; 2 1/4 cups chicken broth, plus more if needed; 1 (14 1/2 ounce) can diced tomatoes; 2 teaspoons fresh lemon juice; 1 1/2 teaspoons Worcestershire sauce; 2 lbs medium shrimp, shelled and deveined (40 count); 1/4 cup very finely chopped flat leaf parsley; 1 lemon, cut into 6 wedges

Servings: persons

1 1/2 cups long-grain white rice
1/2 lb 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 fresh ground black pepper, plus more if needed
1/4 teaspoon ground cayenne pepper, plus more if needed
2 1/4 cups chicken broth, plus more if needed
1 (14 1/2 ounce) can diced tomatoes
2 teaspoons fresh lemon juice
1 1/2 teaspoons Worcestershire sauce
2 lbs medium shrimp, shelled and deveined (40 count)
1/4 cup very finely chopped flat leaf parsley
1 lemon, cut into 6 wedges

1
Rinse the rice well in cold running water and drain thoroughly.
2
In a heavy bottomed pot, cook the bacon over medium heat until golden, about 5 minutes. Remove the bacon with a slotted spoon to a paper-towel lined plate. Drain the fat into a bowl, then return 3 tbsp of the fat to the pot. (The rest can be discarded, or used to fry potatoes.) Add the onions and saute until softened, 3-5 minutes. Add the rice, salt, nutmeg, black pepper, and cayenne, and stir for 1-2 minutes, until the rice is opaque.
3
Add the broth, tomatoes (with juices), lemon juice, and Worcestershire sauce. Bring to a boil, cover, reduce to a simmer, and cook 20 minutes without removing the lid. Crumble bacon and stir into rice, along with shrimp. Cook uncovered, stirring occasionally, until shrimp are cooked through, 10 minutes. If the rice appears to be getting dry, add more broth. Fluff with a fork; taste and adjust seasonings. Transfer to a bowl, sprinkle with parsley and arrange lemon wedges around the edge.

1039

kcal

Calories

Fat

Carbs

123

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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 lb sliced bacon, finely chopped, 2 medium onions, finely chopped, 1 teaspoon kosher salt, plus more if needed, and more.

Yes, 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.

That's it — enjoy your meal!

Sullivan'S Island Shrimp Bog

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions