- 2 cups long grain rice
- 1/2 lb sliced bacon, finely chopped
- 2 onions, finely diced
- 2 cloves garlic, minced
- salt and pepper
- 3/4 teaspoon freshly grated nutmeg
- 1/4 teaspoon cayenne pepper (or more)
- 3 cups low-sodium chicken broth
- 1 can diced tomatoes
- lemon juice from half of a freshly squeezed lemon
- 2 teaspoons Worcestershire sauce
- 2 lbs medium raw shrimp, peeled and deveined
- 1/4 cup finely chopped parsley
- lemon wedges, for serving
Rinse and drain the rice- set to the side. Meanwhile, cook the bacon in a large pot or dutch oven over medium heat, stirring occasionally until it starts to crisp and brown.
Remove from the pot to drain on a paper towel, leaving at least 3 tablespoons of bacon fat in the pot. Add the onions and 1/2 teaspoon salt and saute for about 5 minutes. Add the garlic and cook 2 more minutes.
Next, add the rice along with 1 teaspoon salt, 1/4 teaspoon black pepper, nutmeg, and cayenne.
Stir and cook for one minute. Pour in the tomatoes with their juices, chicken broth, lemon juice, and Worcestershire sauce.
Bring to a simmer and cover for 20-30 minutes. Check after 20 minutes to see how cooked the rice is. If it tastes like it's almost done, add the shrimp. If it is still pretty al dente, let it cook a bit longer until the rice is almost done before adding the shrimp. Stir them in and cook with the lid partially off the pot, stirring often. Leave the lid completely off if your mixture is a little soupy. Add more broth if it starts to dry out. After 10 minutes the shrimp should be fully cooked through.
Taste for more seasoning. Serve immediately, with fresh parsley and a lemon wedge.