"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Shrimp & Rice Pilaf Recipe

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This recipe for Shrimp & Rice Pilaf, by , is from The Smith & Stella Johnson Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Georgia Hart
Added: Wednesday, February 18, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1/2 pound diced bacon
1 1/2 cups uncooked long grain white rice
2 medium onions, finely chopped
2 1/4 cups chicken stock or canned broth
3 medium tomatoes, finely chopped
2 tsp lemon juice
1 1/2 tsp worcestershire sauce
1 tsp salt
3/4 tsp nutmeg
1/4 tsp black pepper
1/4 tsp cayenne pepper
2 pounds frozen salad-size cooked shrimp
1/4 cup minced parsley

Directions:
Directions:
Preheat oven to 350. Rinse rice well under cold running water & drain. In large heavy skillet, saute bacon till crisp, remove bacon and drain on paper towel. Add onions and saute, add rice & stir to coat. Add chicken stock, tomatoes, lemon juice, worcestershire sauce, salt, nutmeg, pepper and cayenne. Bring to boil. Transfer to casserole dish, cover and place in oven. Bake 20 minutes; remove and stir in shrimp and bacon and return to oven and bake uncovered 15 minutes. Let stand for 10 minutes; fluff with fork and sprinkle with parsley.

Personal Notes:
Personal Notes:
Can use 1 can of canned diced tomatoes, 2 cans if you want the pilaf moist. Brown rice takes much longer, about 55-60 minutes. The shrimp and bacon needs to be added for the last 20 minutes only.

 

 

 

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