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Island Shrimp and Rice

Island Shrimp and Rice

  • Prep

    15 m
  • Cook

    40 m
  • Ready In

    55 m
PRINCIPALCOLE

PRINCIPALCOLE

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

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • 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

Directions

  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

kldrawdy
20

kldrawdy

8/6/2005

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 recipe.

Jerry V.
16

Jerry V.

2/11/2008

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” the fist time. It’s got just the right amount of spice. Thank you, Principal Cole!

cruisindarryl
15

cruisindarryl

8/20/2006

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 substituted 1/4 cup chicken stock for shrimp. For those of you that felt it was bland, I would guess you used can chicken stock. I had made my chicken stock the day before and it (as well as the dish) had great flavor. Even though I stopped after I put in the bacon and second batch of stock, took the pot to my sister's (10min away), then added the shrimp and heated through till they were cooked, it still came out great. Thanks for a keeper oh, and the bacon does make it but so does homeade chicken/shrimp stock :-)

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