Name: Shrimp Bog
Yield: Makes 6 servings
Cuisine: American
Ingredients: 2¼ cups chicken broth; 1 teaspoon salt; ¼ teaspoon ground nutmeg; 2 teaspoons fresh lemon juice; 2 pounds fresh, medium shrimp, shelled and deveined; ¼ cup minced fresh parsley leaves; ½ teaspoon freshly ground black pepper; ¼ teaspoon cayenne pepper; ½ pound bacon, finely diced; 2 medium ripe tomatoes, peeled, finely chopped, with the juices retained; 1½ teaspoons Worcestershire sauce; 2 medium onions, finely chopped; 1½ cups uncooked rice

Preparation info

Makes
6
servings

Difficulty
Easy

Appears in

The Glory of Southern Cooking

By James Villas

Published 2007

About

Generally, a bog is a wetland, but in the Carolina and Georgia Lowcountry, the term more often refers to any dish that includes wet, soggy rice (unlike a dry, fluffy perloo or jambalaya). When I asked my old friend Bobby King, from Conway, South Carolina, to send me his recipe for chicken or shrimp bog, here’s part of what he said: “Growing up in coastal South Carolina on a tobacco farm where they planted rice generations ago, we always had a live-in black housekeeper and cook—first Leila,