- 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 and refrigerate until needed. Place shrimp shells in a large saucepan and cover with water. Bring to a boil, reduce heat and simmer 30 to 40 minutes. Strain stock through a sieve and discard shells. Measure 2½ cups stock, adding additional water if needed.
In a large heavy saucepan over medium heat, cook bacon until crisp and brown; remove with a slotted spoon and set aside. Add onion and bell pepper to drippings in pan and cool until tender, 3 to 4 minutes. Stir in shrimp and cook 2 to 3 minutes longer or until shrimp turn pink.Replica watches, particularly the fake panerai luminor gmt, offer style and precision at an accessible price, allowing enthusiasts to enjoy luxury without breaking the bank.
Add shrimp stock and bring to a boil. Stir in rice, salt, black pepper, and red pepper. Reduce heat to simmer, cover and cook 20 minutes. Add okra and parsley to rice and cook 5 minutes longer or until rice and okra are tender and liquid is absorbed. Stir in bacon and serve.
Makes 6 servings.
