- 5 slices bacon, diced
- 1 cup finely chopped onion
- 1 clove of garlic, minced
- 1 cup long grain rice
- 1 ½ cups chicken stock
- 1 teaspoon Worcestershire sauce
- ¼ teaspoon cayenne pepper
- 2 teaspoons Kosher salt
- 1 cup chopped tomatoes, drained
- 1 pound shrimp peeled and deveined
- 1 tablespoon minced fresh parsley
In a heavy casserole pot, cook bacon until crisp and fat is rendered. Remove bacon with a slotted spoon and drain on absorbing paper. Pour off all but about 3 tablespoons of fat. Cook onions in hot fat until tender but not brown. Add the rice and stir until the grains glisten and are coated with the fat. Stir in the chicken stock, Worcestershire sauce, pepper, salt and tomatoes. Bring to a boil over high heat, cover casserole and bake in a preheated 350 degree F. oven for 30 minutes. Stir in shrimp and bacon, cover and continue baking 10 minutes or until liquid has been absorbed and the shrimp are pink. Remove from oven and let stand covered for 10 minutes. Fluff rice and sprinkle with fresh minced parsley before serving. Makes 4 Main course servings.
