Cook the Book: Sullivan's Island Shrimp Bog

Ingredients

  • 1 1/2 cups long-grain white rice
  • 1/2 pound sliced bacon, finely chopped
  • 2 medium onions, finely chopped
  • 1 teaspoon kosher salt, plus more if needed
  • 3/4 teaspoon freshly grated nutmeg
  • 1/4 teaspoon freshly ground black pepper, plus more if needed
  • 1/4 teaspoon ground cayenne, plus more if needed
  • 2 1/4 cups chicken broth, plus more if needed
  • 1 can (14.5 ounces) diced tomatoes
  • 2 teaspoons freshly squeezed lemon juice
  • 1 1/2 teaspoons Worcestershire sauce
  • 2 pounds medium shrimp (40 count), shelled and deveined
  • 1/4 cup very finely chopped flat-leaf parsley leaves
  • 1 lemon, cut into 6 wedges

Description

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