Island Shrimp and Rice

Island Shrimp and Rice

37
PRINCIPALCOLE 2

"This is not the usual shrimp and rice dish. It is simply delicious..."

Ingredients

55 m {{adjustedServings}} servings 333 cals
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Nutrition

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  • Calories:
  • 333 kcal
  • 17%
  • Fat:
  • 10.4 g
  • 16%
  • Carbs:
  • 31.9g
  • 10%
  • Protein:
  • 25.2 g
  • 50%
  • Cholesterol:
  • 188 mg
  • 63%
  • Sodium:
  • 807 mg
  • 32%

Based on a 2,000 calorie diet

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Directions

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  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.
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Reviews

37
  1. 46 Ratings

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I made this recipe with a few changes. I added Rotel tomatoes instead of regular canned tomatoes. I also added oregano, garlic, and bay leaves. It was delicious. Thanks for sharing this good re...

This is a delightful recipe that I will certainly make again. At first I didn’t understand the use of the bacon but, as you enjoy the meal, your palette surely will! I recommend making it “as is...

Did this recipe like written except my sis can't stand heat so i omitted the cayene and added tsp minced garlic. Also, Since I had shrimp shells, I cooked them to make a shrimp broth, I substitu...