A favorite from the Georgia side of the Low Country.
1/2 pound slice bacon, finely diced
2 medium-sized onions, finely chopped
1 1/2 cups uncooked long-grain rice
3 1/4 cups defatted chicken broth
1 1/2 cups peeled & chopped tomatoes, with juice
2 teaspoons fresh lemon juice
1 1/2 teaspoons Worcestershire sauce
1 teaspoon salt
1/2 teaspoon ground nutmeg
1/4 tsp each cayenne & black pepper
2 lbs. medium-sized shrimp, cleaned
1/4 cup chopped parsley

In a large pot, fry bacon over medium heat; drain and set aside. Pour off all but 3 tablespoons of the fat, add the onions to the pot, then cook for 3 minutes over medium heat, stirring. Add the rice, 2 1/4 cups of the broth, tomatoes with juices, lemon juice, Worcestershire sauce, salt, nutmeg, cayenne pepper and black pepper; bring to a low simmer, cover, and cook for 20 minutes.

Stir in the bacon, shrimp and the remaining cup of broth; continue cooking, uncovered, for 10 minutes. Stir in the bog with a fork, adjust seasonings and sprinkle the parsley on top.

© 2001 Rick McDaniel

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