Shrimp and Field Pea Purloo

Yields
Serves 4 to 6

Recipe from Ashleigh Shanti, Benne on Eagle, Asheville

½ cup bacon lardons

1 large onion, diced

2 celery stalks, diced

1 red bell pepper, diced

2 garlic cloves, minced

1 cup sprouted field peas

1 cup red rice (or another heritage variety)

½ cup white wine

1½ teaspoons kosher salt

1 teaspoon smoked paprika

2 teaspoons ghee

4 cups shrimp stock, divided

2 pounds ruby red shrimp, peeled and deveined

1 bunch parsley, chopped

Salt and black pepper

Sliced scallions

In a large cast-iron skillet over medium-low heat, cook bacon for 5 minutes. Remove bacon with a slotted spoon and set aside. In rendered fat, sauté onion, celery, and red bell pepper until onion is translucent, about 7 minutes. Add garlic, sprouted peas, and rice and cook, stirring often, for 3 minutes. Add white wine, salt, and paprika and stir continuously for 4 minutes. Add 2 cups of the stock and simmer, stirring occasionally, until rice has absorbed nearly all of the liquid. Add remaining 2 cups stock and simmer, stirring occasionally, for 10 minutes.
Once liquid is nearly absorbed, arrange shrimp over rice in a single layer. Reduce heat to low, cover, and cook until shrimp is cooked through, about 7 minutes. Remove from heat and stir in parsley. Season to taste with salt and black pepper. Serve topped with scallions.

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