Island Shrimp Bog

1/2 pound sliced bacon -- finely diced
2 medium onions -- finely chopped
1 1/2 cups uncooked long-grain rice
3 1/4 cups chicken broth
1 1/2 cups peeled and chopped tomatoes -- with juices
2 teaspoons fresh lemon juice
1 1/2 teaspoons Worcestershire sauce
1 teaspoon salt
3/4 teaspoon ground nutmeg
1/4 teaspoon cayenne pepper
1/4 teaspoon black pepper
2 pounds medium shrimp -- peeled and deveined
1/4 cup chopped fresh parsley

In a large pot, fry bacon over medium heat; drain and set aside. Pour
off all but 3 tablespoons of the fat, add the onions to the pot, then cook
for 3 minutes over medium heat, stirring. Add the rice, 2-1/4 cups of the
broth, tomatoes with juices, lemon juice, Worcestershire sauce, salt,
nutmeg, cayenne pepper and black pepper; bring to a low simmer, cover, and
cook for 20 minutes. Stir in the bacon, shrimp, and the remaining cup of
broth; continue cooking, uncovered, for 10 minutes. Stir the bog with a
fork, adjust seasonings and sprinkle parsley on top.