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    You are in: Home / Recipes / Sullivan's Island Shrimp Bog Recipe
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    Sullivan's Island Shrimp Bog

    Total Time:

    Prep Time:

    Cook Time:

    55 mins

    15 mins

    40 mins

    DrGaellon's Note:

    This is basically a pilaf with shrimp. Some green peas for color might go nicely as well. Adapted from a recipe in Tracey Ryder and Carole Topalian's _Edible: A Celebration of Local Foods_ by Caroline Russock at Serious Eats.

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    Units: US | Metric


    1. 1
      Rinse the rice well in cold running water and drain thoroughly.
    2. 2
      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.
    3. 3
      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.

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    Nutritional Facts for Sullivan's Island Shrimp Bog

    Serving Size: 1 (449 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 558.2
    Calories from Fat 187
    Total Fat 20.8 g
    Saturated Fat 6.5 g
    Cholesterol 256.1 mg
    Sodium 1284.4 mg
    Total Carbohydrate 49.7 g
    Dietary Fiber 3.1 g
    Sugars 4.7 g
    Protein 41.5 g

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