Recipes

Fry the bacon in a large pot over medium-high heat until slightly crisp; remove with slotted spoon and drain on paper towels. If necessary, add enough olive oil to the bacon grease to make about 2 tablespoons. Add the onions and sauté over medium-high heat about 3 minutes. Add the garlic and sauté another minute.

Add the rice, 2-1/4 cups of the broth, tomatoes with juices, lemon juice, Worcestershire sauce, salt, nutmeg, thyme, parsley and pepper; stir. Cover and cook for 20 minutes over medium-low heat. Stir in the bacon, shrimp and remaining 3/4 cup broth. Cook, uncovered, for 10 minutes. Stir gently and taste for seasoning.

Note: I cook the shrimp peels in about 2 cups of water for 20 minutes to make a broth. To that I add 1 cup of bottled clam juice and enough water to make the 3 cups needed for the recipe.