2 ½ c. chicken broth
1 c. long grain brown rice
½ t. salt
16 jumbo shrimp, shelled, deveined, tails in tact
Stuffing
¼ lb. Bacon, chopped
1 small onion, chopped
2 cloves garlic, crushed
1 c. fresh bread crumbs (3 slices)
¾ c. freshly grated parmesan cheese
1/3 c. parsley leaves, chopped
¼ t. ground pepper
In a saucepan, bring chicken broth to boiling. Add rice and salt, simmer, covered 30
minutes or until three fourths of broth is absorbed and rice is almost
tender. Meanwhile, make stuffing:
Remove and discard tails from four shrimp, cutting each lengthwise along
outside curve almost completely through.
In large skillet, over med-heat, saute bacon until crisp. With slotted spoon, remove cooked bacon to
paper towel lined plate. In hot bacon
drippings, saute onion and garlic 4 minutes or until tender. Stir in chopped shrimp and the bread
crumbs. Saute 2 minutes or until shrimp
is pink and bread crumbs are golden.
Remove pan from heat, stir in parmesan cheese, parsley, bacon, and pepper. Preheat over 400 degrees. Place rice and liquid in pan in 2 quart
shallow dish. Arrange butterflied
shrimp, cut side up over rice. Pile
stuffing on each shrimp, sprinkle with lemon juice. Bake 15 minutes or until shrimp and rice are cooked and stuffing
is lightly browned.