50 Women Game Changers in Food - Week 32

Tracey Ryder and Carole Topalian are the stars for week 32 of 50 Women Game Changers in Food.  They co-founded Edible Communities which publishes over 70 magazine across the country and Vancouver, Canada. Each focusing on regional foods, growers, and chefs. They collaborated on their first cookbook Edible: A Celebration of Local Foods, written by Tracy and all photographs were taken by Carole (her true calling).  It's a work of art.

The moment I read this recipe I knew it was the one for this week.  It was extremely simple to make and the flavors were intense.  It's on the spicy side but you can tone it down be reducing the amount of cayenne pepper. I love spicy foods but my husband prefers it a little milder.  Either way it's a delicious dish and makes a great presentation without a lot of work.  The nutmeg should definitely be fresh, it blends in perfectly and the aroma is wonderful.  Enjoy!

Sullivan's Island Shrimp Bog 

Courtesy of Tracey Ryder and Carole Topalian (Edible: A Celebration of Local Foods)

Serves 6

Ingredients:

• 1 1/2 cups long-grain white rice
• 1/2 pound sliced bacon, finely chopped
• 2 medium onions, finely chopped
• 1 teaspoon kosher salt, plus more if needed
• 3/4 teaspoon freshly grated nutmeg
• 1/4 teaspoon freshly ground black pepper, plus more if needed
• 1/4 teaspoon ground cayenne, plus more if needed
• 2 1/4 cups chicken broth, plus more if needed
• 1 can (14.5 ounces) diced tomatoes
• 2 teaspoons freshly squeezed lemon juice
• 1 1/2 teaspoons Worcestershire sauce
• 2 pounds medium shrimp (40 count), shelled and deveined
• 1/4 cup very finely chopped flat-leaf parsley leaves
• 1 lemon, cut into 6 wedges
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• 1. In a fine-mesh strainer, rinse the rice well under cold running water. Drain well; set aside.
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• 2. In a large heavy Dutch oven or stockpot, cook the bacon over medium heat until golden, about 5 minutes. Using a slotted spoon, transfer the bacon to a paper towel-lined dish; set aside. Pour off and discard all but 3 tablespoons of the bacon fat remaining in the pot. Add the onions to the pot and cook over medium heat, stirring occasionally, for 3 minutes. Add the drained rice, salt, nutmeg, black pepper, and cayenne and stir for 1 minute.
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• 3. Stir in the broth, tomatoes with liquid, lemon juice, and Worcestershire sauce. Bring to a boil, cover the pot, reduce the heat, and simmer gently for 20 minutes. Stir in the cooked bacon and the shrimp and cook uncovered, stirring occasionally, until the shrimp is cooked through, adding more broth if the rice seems to be drying out, about 10 minutes. Stir the bog with a fork. Taste and adjust seasoning as needed. Sprinkle with parsley, garnish with lemon wedges, and serve immediately.
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• For more recipes visit:
• Val - More Than Burnt Toast
  Joanne - Eats Well With Others
  Taryn - Have Kitchen Will Feed
  Susan - The Spice Garden
  Claudia - A Seasonal Cook in Turkey
  Heather - girlichef
  Miranda - Mangoes and Chutney
  Jeanette - Healthy Living
  April - Abby Sweets 
  Katie - Making Michael Pollan Proud
  Mary - One Perfect Bite
  Kathleen -Bake Away with Me
  Viola - The Life is Good Kitchen
  Sue - The View from Great Island
  Barbara - Movable Feasts
  Kathleen - Gonna Want Seconds
  Amy - Beloved Green
  Jeanette - Healthy Living 
  Linda - Ciao Chow Linda
  Linda A - There and Back Again
  Martha - Lines from Linderhof
  Mireya - My Healthy Eating Habits
  Veronica - My Catholic Kitchen
  Annie - Most Lovely Things
  Claudia - Journey of an Italian Cook

  Alyce - More Time at The Table
  

  Amrita - Beetles Kitchen Escapades