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Sheilamaria’s Shrimp Bag

½ pound bacon, sliced and diced fine.

2 medium onions, finely chopped

1 ½ cups uncooked long-grain rice

3 ½ cups chicken broth

1 1/2 cups tomatoes, peeled and chopped

2 tsp. fresh lemon juice

1 ½ tsp. Worchestershire sauce

1 tsp. ground nutmeg

¼ tsp. pepper

2 pounds medium shrimp, peeled

In a large pot, fry bacon, drain, and set aside.

Take 3 tablespoons grease, add onions and cook until done.

Add rice, 2 ½ cups chicken broth, tomatoes, lemon juice, Worchestershire sauce, salt, nutmeg, pepper.

Bring to a low boil and simmer for 20 minutes.

Stir in bacon, shrimp and the remaining cup of broth.

Continue cooking, uncovered, for 10 minutes.

Stir with a fork to adjust seasonings.

This is a recipe I’ve had for 61 years which I got from a little Mexican lady. She made it for my husband, Steve, and I when we were married and he was in the service in New Mexico.


Speedy Rice Pudding

My mother’s recipe

4 cups milk

1 egg, beaten

1 pkg. Cook and Serve Vanilla Pudding

1 cup uncooked rice (instant)

¼ cup raisins

¼ tsp. cinnamon

1/8 tsp. nutmeg

In a saucepan, combine milk, egg and pudding.

Add rice and raisins.

Bring to a boil, stirring constantly.

Remove from heat.

Cool five minutes.

Stir two times.

Pour into dishes.

Top with spices.

Makes 8 to 10 servings.



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