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Shrimp and Okra Pilaf

  • 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.

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.