Spicy Island Shrimp

Island Shrimp with Rice. This makes for a quick week night dinner. The sauce is spicy and a little smokey from the bacon. Serve this with some french bread to dunk in the sauce!

Ingredients

4 slices of bacon, optional but I think it adds flavor

reserve 3 T. of bacon drippings or use olive oil

1 onion, chopped

1.5 cups of chicken broth

14.5 oz canned diced tomatoes with the juice

2 tsp. lemon juice

1.5 tsp. Worcestershire/woozy sauce

1 tsp. salt

.5 tsp ground nutmeg

.5 tsp. (more or less) ground cayenne pepper

.25 tsp. black pepper

1 pound peeled and cleaned shrimp

one handful of fresh cilantro, chopped to garnish

long grain white rice and water

First cook your rice according to the package. I always use my rice cooker to get perfectly fluffy rice.

Cook bacon in a large and deep skillet over med-high heat until browned. Put bacon aside to drain on paper towels.

Then cook the chopped onion in the bacon pan until they start to soften. Then add tomatoes, broth, lemon juice, woozy sauce and all the dried spices. Bring to a boil. Give it a stir and let simmer on low heat.

When your rice is just about done. Add the shrimp and crumbled bacon to the sauce and let simmer until the shrimp is done. Optional - make a cornstarch slurry to thicken the sauce. Sprinkle cilantro on top! If you want to add more heat, use Rotel tomatoes. We thought the cayenne made it spicy enough.

recipe adapted from AR