Serves 4 to 6
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.
From Great Grains.
- Recipe from Ashleigh Shanti, Benne on Eagle, Asheville