Monday, May 3, 2010

Dinner is served!

I have become quite the blog-addict. Every day, I have a few blogs that visit, all are about food, and one day last week I spotted this wonderful looking shrimp recipe. It is supposedly called a "bog". I had no idea that a bog could be anything other than a wetland until I saw this article. Fortunately this type of bog looks much more tasty and has a lot less peat! 
John and I made the dish this past Friday. Wait, let me clarify, John stirred the pot for a few minutes while I ran around chopping, pouring and measuring. Anyways, it turned out wonderfully and we loved every single little bitty bite. And there were NO leftovers.

I halved the original recipe since it was just the two of us, except for the can of tomatoes. I did use the whole can there. 

Ok, Not the best food pic. Sorry guys! We were in a hurry to eat it..

Sullivan's Island Shrimp Bog

1 1/2 cups long-grain white rice
1/2 pound sliced bacon, finely chopped
2 medium onions, finely chopped
1 teaspoon kosher salt, plus more if needed
3/4 teaspoon freshly grated nutmeg
1/4 teaspoon freshly ground black pepper, plus more if needed
1/4 teaspoon ground cayenne, plus more if needed
2 1/4 cups chicken broth, plus more if needed
1 can (14.5 ounces) diced tomatoes
2 teaspoons freshly squeezed lemon juice
1 1/2 teaspoons Worcestershire sauce
2 pounds medium shrimp (40 count), shelled and deveined
1/4 cup very finely chopped flat-leaf parsley leaves
1 lemon, cut into wedges
1. In a fine-mesh strainer, rinse the rice well under cold running water. Drain well; set aside.
2. In a large heavy Dutch oven or stockpot, cook the bacon over medium heat until golden, about 5 minutes. Using a slotted spoon, transfer the bacon to a paper towel-lined dish; set aside. Pour off and discard all but 3 tablespoons of the bacon fat remaining in the pot. Add the onions to the pot and cook over medium heat, stirring occasionally, for 3 minutes. Add the drained rice, salt, nutmeg, black pepper, and cayenne and stir for 1 minute.
3. Stir in the broth, tomatoes with liquid, lemon juice, and Worcestershire sauce. Bring to a boil, cover the pot, reduce the heat, and simmer gently for 20 minutes. Stir in the cooked bacon and the shrimp and cook uncovered, stirring occasionally, until the shrimp is cooked through, adding more broth if the rice seems to be drying out, about 10 minutes. Stir the bog with a fork. Taste and adjust seasoning as needed. Sprinkle with parsley, garnish with lemon wedges, and serve immediately.


Anonymous said...

I think you should write a cook book Miss Stacey :)

Sarah Winland said...

Is this the recipe before being halved?

Stacey said...

Annie, Thanks!! Maybe someday I will! :-)

And Sarah, Yes, this is the original recipe. No halves. :-)