So who knew that bog meant rice? I always knew that a bog was related to cranberries. Even more interesting was actually seeing a working bog to grow them in Wisconsin. However, this recipe has nothing to do with cranberries and everything to do with shrimp. The recipe came from the book Edible by Tracey Ryder and Carole Topalian. They do explain that a bog is close to a pilau and that it probably got it's name because rice also grows in a bog...who knew?
What drew me in to cook this particular recipe was the shrimp and rice combination...well plus the picture! I always like to know what I am supposed to be doing even if it isn't what I determine the recipe should be once I start reading it. Anyway, the authors state this should take about 30 minutes to make which is due to the time it takes to cook rice, but in this case you get a whole meal.
Sullivan's Island Shrimp Bog
Make 6 servings
1 1/2 cups long-grain white rice
1/2 pound sliced bacon, finely chopped
2 medium onions, finely chopped
1 teaspoon kosher salt
3/4 teaspoon freshly grated nutmeg
1/4 teaspoon freshly ground cayenne powder
2 1/4 cups chicken broth
1 can (14.5 oz.) 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 ver finely chopped flat-leaf parsley leaves
1 lemon wedge, cut into 6 wedges
In a fine mesh strainer, rinse the rice well under cold running water. Drain well; set aside.
In a large heavy Dutch oven or stockpot, cook the bacon over medium heat until golden, about 5 minutes. Using a slotted spoon, transfer the bacon to a paper towel-lined dish; set aside. Pour off and discard all but 3 tablespoons of the bacon fat remaining in the pot. Add the onions to the pot and cook over medium heat, stirring occasionally, for about 3 minutes. Add the drained rice, salt, nutmeg, black pepper and cayenne and stir for 1 minute.