Island Shrimp & Rice made with Robert Rothschild Pineapple Coconut Mango Tequila Sauce from Peppers.com

Ingredients:

• 1 1/2 teaspoons Worcestershire sauce
• 1 teaspoon salt 8 ounces bacon
• 3 tablespoons bacon drippings
• 1 large onion, finely chopped
• 1 1/2 cups uncooked long grain white rice
• 3 1/4 cups chicken broth, divided
• 6 teaspoons Robert Rothschild Pineapple Coconut Mango Tequila Sauce
• 1 (14.5 ounce) can diced tomatoes with juice
• 2 teaspoons fresh lemon juice
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cayenne pepper
• 1/4 teaspoon ground black pepper
• 2 pounds medium shrimp - peeled and deveined
• 1/4 cup chopped fresh parsley

Directions:

1. Place bacon in a large, heavy pot over medium-high heat, and cook until evenly brown. Remove, and set aside. Drain drippings, reserving 3 tablespoons in the pot.
2. Place onion in the pot with the bacon drippings, and cook 5 minutes over medium heat, stirring constantly, until tender. Mix in the rice, 2 1/4 cups broth, tomatoes with juice, lemon juice, Robert Rothschild Pineapple Coconut Mango Tequila Sauce, and Worcestershire sauce. Season with salt, nutmeg, cayenne pepper, and black pepper. Bring to a boil, reduce heat to low, cover, and simmer 20 minutes.
3. Stir the cooked bacon, remaining 1 cup broth, and shrimp into the pot. Continue cooking 10 minutes, uncovered, over low heat. Sprinkle with parsley to serve.