Island Shrimp and Rice Recipe
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Island Shrimp and Rice

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

Rating: This weblink has been rated 18 times with an average star rating of 4.1 Read Reviews (12)

Rate/Review | 885 people have saved this

Prep Time:
15 Min
Cook Time:
40 Min
Ready In:
55 Min

Servings  (Help)

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Original Recipe Yield 8 servings
 

Ingredients

  • 8 ounces bacon
  • 3 tablespoons bacon drippings
  • 1 large onion, finely chopped
  • 1 1/2 cups uncooked long grain white rice
  • 3 1/4 cups chicken broth, divided
  • 1 (14.5 ounce) can diced tomatoes with juice
  • 2 teaspoons fresh lemon juice
  • 1 1/2 teaspoons Worcestershire sauce
  • 1 teaspoon salt
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cayenne pepper
  • 1/4 teaspoon ground black pepper
  • 2 pounds medium shrimp - peeled and deveined
  • 1/4 cup chopped fresh parsley

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.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 340 | Total Fat: 10.7g | Cholesterol: 191mg

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The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 20, 2006 by cruisindarryl 
Did this recipe like written except my sis can't stand heat so i omitted the cayene and added... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 6, 2005 by kldrawdy 
I made this recipe with a few changes. I added Rotel tomatoes instead of regular canned... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 12, 2007 by tanya 
This recipe was excellent. Great Flavor. I did however make a few adjustments only because I... MORE
The reviewer gave this recipe 2 stars. This recipe averages a 0 star rating.
Reviewed on May 30, 2007 by Mrs. G 
Now, it can be a bit spicy, so I usually start with half of the cayenne called for and go from... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on May 2, 2008 by Kate 
Very good and very easy to make. I cut down on the nutmeg just a tad and doubled the cayenne... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 2, 2007 by Maureen 
Was not impressed with this recipe. After reading other's reviews, I had the impression that... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 7, 2005 by MRS. J 
This recipe was excellent as is, however it could have other things added to it. I found it... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 25, 2009 by Traci's Kitchen Supporting Member (Click to learn more about Supporting Membership)
This was so tasty! My only problem with the recipe is that the rice overcooked. Most white... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 11, 2008 by Jerry V. 
This is a delightful recipe that I will certainly make again. At first I didn’t understand the... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 22, 2007 by B Dumelin 
Easy to make - delicious. My wife wanted to have leftovers for main meal next day rather than... MORE

 
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