Sullivans Island Shrimp Bog Recipes

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SULLIVAN'S ISLAND SHRIMP BOG



Sullivan's Island Shrimp Bog image

This is basically a pilaf with shrimp. Some green peas for color might go nicely as well. Adapted from a recipe in Tracey Ryder and Carole Topalian's _Edible: A Celebration of Local Foods_ by Caroline Russock at Serious Eats. http://bit.ly/bny3Wa

Provided by DrGaellon

Categories     One Dish Meal

Time 55m

Yield 6 serving(s)

Number Of Ingredients 14

1 1/2 cups long-grain white rice
1/2 lb 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 fresh ground black pepper, plus more if needed
1/4 teaspoon ground cayenne pepper, plus more if needed
2 1/4 cups chicken broth, plus more if needed
1 (14 1/2 ounce) can diced tomatoes
2 teaspoons fresh lemon juice
1 1/2 teaspoons Worcestershire sauce
2 lbs medium shrimp, shelled and deveined (40 count)
1/4 cup very finely chopped flat leaf parsley
1 lemon, cut into 6 wedges

Steps:

  • Rinse the rice well in cold running water and drain thoroughly.
  • In a heavy bottomed pot, cook the bacon over medium heat until golden, about 5 minutes. Remove the bacon with a slotted spoon to a paper-towel lined plate. Drain the fat into a bowl, then return 3 tbsp of the fat to the pot. (The rest can be discarded, or used to fry potatoes.) Add the onions and saute until softened, 3-5 minutes. Add the rice, salt, nutmeg, black pepper, and cayenne, and stir for 1-2 minutes, until the rice is opaque.
  • Add the broth, tomatoes (with juices), lemon juice, and Worcestershire sauce. Bring to a boil, cover, reduce to a simmer, and cook 20 minutes without removing the lid. Crumble bacon and stir into rice, along with shrimp. Cook uncovered, stirring occasionally, until shrimp are cooked through, 10 minutes. If the rice appears to be getting dry, add more broth. Fluff with a fork; taste and adjust seasonings. Transfer to a bowl, sprinkle with parsley and arrange lemon wedges around the edge.

SHRIMP BOG



Shrimp Bog image

Provided by Food Network

Yield 6 servings.

Number Of Ingredients 13

1 1/2 cups uncooked rice
1/2 pound sliced bacon, finely diced
2 medium-size onions, finely chopped
2 1/4 cups chicken stock
2 medium-size, ripe tomatoes, peeled, finely chopped, and juices retained
2 teaspoons fresh lemon juice
1 1/2 teaspoons Worcestershire sauce
1 teaspoon salt
3/4 teaspoon ground nutmeg
1/4 teaspoon freshly ground black pepper
1/4 teaspoon cayenne pepper
2 pounds medium-size shrimp, shelled and deveined
1/4 cup minced fresh parsley leaves

Steps:

  • In a fine sieve, rinse the rice well under cold running water and drain. In a large, heavy pot, fry the bacon over moderate heat, drain on paper towels, and set aside. Pour off all but 3 tablespoons of the grease, add the onions to the pot, and cook for 3 minutes over moderate heat, stirring. Add the rice and stir well. Add the stock, tomatoes with their juices, lemon juice, Worcestershire, salt, nutmeg, and black and cayenne peppers, bring to a low simmer, cover, and cook for 20 minutes. Stir in the crumbled bacon and the shrimp and continue cooking, uncovered, for 10 minutes, adding a little more stock if the rice seems to be drying out. Stir the bog with a fork, taste for seasoning, and sprinkle the parsley on top.

SHRIMP SULLIVAN'S ISLAND



Shrimp Sullivan's Island image

I found this great, casual appetizer in Southern LIving and streamlined it by using frozen, cooked, peeled shrimp, which is a GREAT product! I served it in a large glass bowl set inside an even larger glass bowl filled with ice, and everybody just helped themselves

Provided by KathyP53

Categories     Summer

Time 12h15m

Yield 18 serving(s)

Number Of Ingredients 10

5 lbs peeled shrimp, thawed (frozen, cooked, medium-size)
2 lemons, cut in half
3 medium sweet onions, thinly cliced
3 (13 3/4 ounce) cans quartered artichoke hearts, drained
2 cups olive oil
1 3/4 cups cider vinegar
1/4 cup Worcestershire sauce
1 teaspoon salt
1 teaspoon hot sauce
chopped fresh parsley

Steps:

  • Squeeze lemon halves over thawed shrimp and toss.
  • Layer shrimp, onions, and artichoke hearts in two 13 X 9" baking dishes.
  • Stir together olive oil and next 5 ingredients; pour evenly over shrimp. COver and chill at least 12 hours or up tp 48 hours, stirring occasionally. Garnish with chopped parsley.
  • Serve cold with a clotted spoon.

Nutrition Facts : Calories 386.8, Fat 25.5, SaturatedFat 3.7, Cholesterol 245.4, Sodium 673.4, Carbohydrate 11.4, Fiber 4.3, Sugar 1.9, Protein 28.9

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