1 1/2 cups uncooked rice (I used a mix of brown and wild rice)
1/2 pound sliced bacon
diced (optional
I leave this out)
2 Tbsp Olive Oil
2 medium-size onions
finely chopped
2 1/2 cups chicken stock or broth
2 medium-size
ripe tomatoes
finely chopped with juices (or one 14.5oz can diced tomatoes)
2 tsp lemon juice
1 1/2 tsp Worcestershire sauce
3/4 tsp salt
3/4 tsp ground nutmeg
1/2 tsp fresh ground black pepper
1/2 tsp cayenne pepper (we add this later to the adult portions)
2 pounds medium shrimp
shelled and deveined
1/4 cup minced fresh flat leaf parsley leaves
Instructions
In a large heavy pot, fry the bacon (if used), remove, and drain on paper towels.
Remove bacon grease and add olive oil to the pan.
Then add the onions and cook for 3 minutes over moderate heat, stirring.
Add the rice, stock or broth, tomatoes with their juices, lemon juice, Worcestershire, salt, nutmeg, and black and cayenne peppers, bring to a low simmer, cover, and cook for 30 minutes (20 minutes is sufficient if you are using white rice).
Stir in the Shrimp and bacon (if used), and continue cooking, uncovered, for 10 minutes.
Add additional stock if the rice appears to be drying out.
Stir with a fork, taste and adjust seasonings to taste, sprinkle the parsley on top, and serve.