| |
Creole, Fish | |
| 1 1/2 cups uncooked rice (long grain, rinsed and drained) 1/2 pound sliced bacon, finely diced 2 medium-size onions, finely chopped 2 1/4 cups chicken stock 2 medium-size ripe tomatoes, peeled, finely chopped, and juices retained 2 teaspoons fresh lemon juice 1 1/2 teaspoons Worcestershire sauce 1 teaspoon salt (add late to taste) 1/4 teaspoon freshly ground black pepper 1/2 teaspoon cayenne pepper 2 pounds medium-size shrimp, shelled and deveined 1/4 cup minced fresh parsley leaves | |
| Rinse the rise per ingrients. 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, black pepper and cayenne pepper, 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, add a little more stock if the rice seems to be drying out. Stir the bog with a fork, taste for seasoning (add salt if needed) and sprinkle the parsley on top. | |
Excellent | |
Sort