1 pound unpeeled small to medium shrimp
2 slices bacon, cut into 1/2-inch pieces
1 medium onion, chopped
1/2 cup chopped red or green bell pepper
1 (7-ounce) box KONRIKO® Wild Pecan® aromatic rice (about 1 cup)
2 teaspoons salt
1/4 teaspoon black pepper
1/4 teaspoon ground red pepper
1 cup fresh or frozen okra, sliced
2 tablespoons chopped parsley
Peel shrimp & refrigerate until needed. Place shrimp shells in a large saucepan & cover with water. Bring to a boil, reduce heat & simmer 30 to 40 minutes. Strain stock through a sieve & discard shells. Measure 2½ cups stock, adding additional water if needed.
In a large heavy saucepan over medium heat, cook bacon until crisp & brown; remove with a slotted spoon & set aside. Add onion & bell pepper to drippings in pan & cool until tender, 3 to 4 minutes. Stir in shrimp & cook 2 to 3 minutes longer or until shrimp turn pink.
Add shrimp stock & bring to a boil. Stir in rice, salt, black pepper, & red pepper. Reduce heat to simmer, cover & cook 20 minutes. Add okra and parsley to rice & cook 5 minutes longer or until rice & okra are tender & liquid is absorbed. Stir in bacon & serve.
Makes 6 servings.
