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Carolina Coast Shirmp Bog
A bog (unlike a pilau) is any stew that includes wet, soggy rice. This recipe was adapted from one of my favorite cookbooks, Stews, Bogs, and Burgoos by James Villas. I've left out the bacon for health reasons. It is delicious as is, but would undoubtedly be even more tasty with the bacon. Ingredients
- 1 1/2 cups uncooked rice (I used a mix of brown and wild rice)
- 1/2 pound sliced bacon, diced (optional, I leave this out)
- 2 Tbsp Olive Oil
- 2 medium-size onions, finely chopped
- 2 1/2 cups chicken stock or broth
- 2 medium-size, ripe tomatoes, finely chopped with juices (or one 14.5oz can diced tomatoes)
- 2 tsp lemon juice
- 1 1/2 tsp Worcestershire sauce
- 3/4 tsp salt
- 3/4 tsp ground nutmeg
- 1/2 tsp fresh ground black pepper
- 1/2 tsp cayenne pepper (we add this later to the adult portions)
- 2 pounds medium shrimp, shelled and deveined
- 1/4 cup minced fresh flat leaf parsley leaves
Directions
- In a large heavy pot, fry the bacon (if used), remove, and drain on paper towels. Remove bacon grease and add olive oil to the pan. Then add the onions and cook for 3 minutes over moderate heat, stirring.
- Add the rice, stock or broth, tomatoes with their juices, lemon juice, Worcestershire, salt, nutmeg, and black and cayenne peppers, bring to a low simmer, cover, and cook for 30 minutes (20 minutes is sufficient if you are using white rice).
- Stir in the Shrimp and bacon (if used), and continue cooking, uncovered, for 10 minutes. Add additional stock if the rice appears to be drying out.
- Stir with a fork, taste and adjust seasonings to taste, sprinkle the parsley on top, and serve.
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Reviews
This is really tasty. You won't be disappointed!
I cooked this recently for my husband and a young man from Haiti who is visiting for the summer. We all loved it! They were both so enthusiastic about the recipe that they asked me to cook this regularly. I added some of the bacon but it really didn't need it and next time I will leave it out. Our visitor from Haiti likes his food pretty spicy and the cayenne pepper was to his liking. This recipe is a keeper!
Linda Merz
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