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4 strips bacon, chopped 1 medium onion, chopped 1/2 cup green pepper, chopped 1 1/2 tsp garlic, minced 1 cup rice, uncooked 1/4 tsp thyme 1 tbs parsely, minced 1/4 tsp cumin 1 lb raw shrimp, shelled and deveined 2 cups chicken stock 1/2 tsp salt 1/4 tsp black pepper Cayenne pepper to taste 1 tsp lemon juice Cook bacon until almost crisp. Add onion, green pepper and garlic and saute until onions are soft. Turn head to medium high and add rice. Cook, stirring constantly for 2 minutes. Rice will be slightly browned. Lower heat, add thyme, parsely and cumin and stir. Add shrimp and 1 cup chicken stock. Cover and simmer for five minutes, or until shrimp turns pink. Add remaining chicken stock, salt, pepper, cayenne and lemon juice. Cover pan and simmer over low heat for 15 minutes. Remove from heat, stir gently with a fork, cover adn let stand for another five minutes. Granish with parsely and serve immediately. |
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