Island Shrimp and Rice Recipe -
Island Shrimp and Rice Recipe
  • READY IN 55 mins

Island Shrimp and Rice

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
  • PREP

    15 mins
  • COOK

    40 mins

    55 mins


  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 More Reviews

Most Helpful Positive Review
Aug 06, 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.

Most Helpful Critical Review
May 30, 2007

Now, it can be a bit spicy, so I usually start with half of the cayenne called for and go from there. I also use an extra half pound of shrimp.


46 Ratings

Feb 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!

Aug 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 :-)

Jun 12, 2007

This recipe was excellent. Great Flavor. I did however make a few adjustments only because I didn't have the exact ingridients on hand. I used Rice-a-Roni Long Grain Wild Rice with 1/2 cup of brown Rice(I din't have enough regular brwn rice) I also used a can of Rotel instead of reg. Diced tomatoes. I also added fresh mushrooms and garlic with the onions! Great Flavor, everyone loved it and it wasn't too spicy for the kids! Thanks for a keeper!

Apr 05, 2011

I make a lot of recipes from AR. Every few months or so I come across a recipe that really wows me and goes into my list of favorites. This is one of those recipes! The sauce is so amazing. Perfect with rice and some french bread to sop up the rest. I prefer to always cook my rice in the rice cooker. For the shrimp/sauce mixture only use 1.5 cups of broth if not adding rice. You can then thicken the sauce if needed with corn startch. Also, I'm so glad I had my hubs run to the store for bacon. I don't really like nutmeg but 1/4tsp. taste just fine in this. Delicious!

Oct 26, 2010

DELICIOUS!!!!!!!!!!! dad compared it with a jumbalaya, but, waaaay different. Just enough spice. We added a mango to it, so it was even better! I felt it was missing something though...

May 02, 2008

Very good and very easy to make. I cut down on the nutmeg just a tad and doubled the cayenne (we like it spicy) and it was perfect. Also, my rice had absorbed all of the liquid and had begun to stick after about 15-17 minutes.


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  • Calories
  • 333 kcal
  • 17%
  • Carbohydrates
  • 31.9 g
  • 10%
  • Cholesterol
  • 188 mg
  • 63%
  • Fat
  • 10.4 g
  • 16%
  • Fiber
  • 1.3 g
  • 5%
  • Protein
  • 25.2 g
  • 50%
  • Sodium
  • 807 mg
  • 32%

* Percent Daily Values are based on a 2,000 calorie diet.

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