Sullivan's Island Shrimp Bog

Ingredients

• 2 pounds medium shrimp, peeled and deveined
• 1 cup long grain white rice
• 2 tablespoons olive oil
• 1/2 cup diced onion
• 1/2 cup diced celery
• 1/2 cup diced red bell pepper
• 2 cloves garlic, minced
• 2 teaspoons Old Bay seasoning
• 1 teaspoon dried thyme leaves
• 3 cups chicken broth
• 2 bay leaves
• Salt and freshly ground black pepper to taste
• 1/4 cup chopped fresh parsley

Directions

1. Warm the olive oil in a large pot set over medium heat.
2. Stir in the onion, celery, and bell pepper, and let them cook until they’ve softened, about 5 minutes.
3. Add the garlic next, and cook it for 1 additional minute.
4. Pour in the chicken broth, then add the bay leaves, thyme, Old Bay seasoning, and salt and pepper to taste. Bring everything to a boil, lower the heat to low, and let it simmer for 10 minutes.
5. Add the rice and give the pot a good stir so it’s evenly mixed in. Keep it simmering for an additional 15 minutes, or until the rice is cooked through.
6. Stir in the shrimp and parsley, and cook until the shrimp are pink and cooked through, about 5 minutes more.
7. Serve hot, with extra Old Bay seasoning if you want a little more kick.