Recipe courtesy of James Villas
Yield:
6 servings.
Level:
Easy

Ingredients

Directions

In a fine sieve, rinse the rice well under cold running water and drain. In a large, heavy pot, fry the bacon over moderate heat, drain on paper towels, and set aside. Pour off all but 3 tablespoons of the grease, add the onions to the pot, and cook for 3 minutes over moderate heat, stirring. Add the rice and stir well. Add the stock, tomatoes with their juices, lemon juice, Worcestershire, salt, nutmeg, and black and cayenne peppers, bring to a low simmer, cover, and cook for 20 minutes. Stir in the crumbled bacon and the shrimp and continue cooking, uncovered, for 10 minutes, adding a little more stock if the rice seems to be drying out. Stir the bog with a fork, taste for seasoning, and sprinkle the parsley on top.

IDEAS YOU'LL LOVE

Linguine with Shrimp Scampi

Recipe courtesy of Ina Garten

Grilled Herb Shrimp

Recipe courtesy of Ina Garten

Roasted Shrimp with Feta

Recipe courtesy of Ina Garten

Garlic Shrimp Casserole

Recipe courtesy of Alton Brown

Shrimp and Grits

Recipe courtesy of Joe Barnett

Shrimp Scampi with Linguini

Recipe courtesy of Tyler Florence

Baked Shrimp Scampi

Recipe courtesy of Ina Garten

Spicy Shrimp and Spaghetti Aglio Olio (Garlic and Oil)

Recipe courtesy of Rachael Ray

Lemon Spaghetti with Jumbo Shrimp

Recipe courtesy of Giada De Laurentiis

Trending Videos 6 Videos

Plaster Chocolate Cake 05:58

This cake is so rich and creamy that Raiza Costa wants to plaster the world with it.

Browse Reviews By Keyword

          On TV

          Get Cooking