Sullivans Island Shrimp Bog Food

SULLIVAN'S ISLAND SHRIMP BOG

Steps:

• Rinse the rice well in cold running water and drain thoroughly.
• In a heavy bottomed pot, cook the bacon over medium heat until golden, about 5 minutes. Remove the bacon with a slotted spoon to a paper-towel lined plate. Drain the fat into a bowl, then return 3 tbsp of the fat to the pot. (The rest can be discarded, or used to fry potatoes.) Add the onions and saute until softened, 3-5 minutes. Add the rice, salt, nutmeg, black pepper, and cayenne, and stir for 1-2 minutes, until the rice is opaque.
• Add the broth, tomatoes (with juices), lemon juice, and Worcestershire sauce. Bring to a boil, cover, reduce to a simmer, and cook 20 minutes without removing the lid. Crumble bacon and stir into rice, along with shrimp. Cook uncovered, stirring occasionally, until shrimp are cooked through, 10 minutes. If the rice appears to be getting dry, add more broth. Fluff with a fork; taste and adjust seasonings. Transfer to a bowl, sprinkle with parsley and arrange lemon wedges around the edge.

SHRIMP BOG

Steps:

• in large pot fry bacon over medium heat.
• drain and set aside for later.
• pour off all but 3 Tbsp of fat.
• add onions to hot bacon grease.
• cook for 3 minutes.
• add the rice, 2 1/4 c of broth, tomatoes with juice, lemon juice, worcestershire and spices. lower to simmer, cover and cook for 20 minutes.
• Stir in the bacon and the shrimp and continue cooking, uncovered, for 10 minutes, adding a little more broth if the rice seems to be drying out.
• Stir the bog with a fork, taste for seasoning, sprinkle the parsley on top, and serve immediately.

SHRIMP SULLIVAN'S ISLAND

Steps:

• Squeeze lemon halves over thawed shrimp and toss.
• Layer shrimp, onions, and artichoke hearts in two 13 X 9" baking dishes.
• Stir together olive oil and next 5 ingredients; pour evenly over shrimp. COver and chill at least 12 hours or up tp 48 hours, stirring occasionally. Garnish with chopped parsley.
• Serve cold with a clotted spoon.