Shrimp Okra Pilaf

Note from Cheri: This recipe was given to us by Mike Davis, owner of the Conrad Rice Mill in New Iberia, Louisiana, the country's oldest operating rice mill. The recipe uses Konriko's unique aromatic Wild Pecan Rice. If you think rice is rice, and there's not much difference from one variety to the next, you should rethink that philosophy. While there are no actual pecans in this quick cooking brown rice, it nonetheless imparts a distinctly nutty pecan flavor. As it retains 90% of the bran, this tasty brown rice is a healthier alternative to white rice. We loved it so much, I now return from trips to the South laden with heavy suitcases packed with rice. No other variety I have tried comes close to the wonderful nutty flavor and delightfully al dente texture of Konriko's Wild Pecan Rice (yes they are the exclusive producers of this unique and flavorful rice). Click here to learn more about America's oldest operating rice mill, Konriko products, and more great Cajun rice dish recipes.

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 box (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

Makes 6 Servings 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 2 1/2 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.