Preparation / Directions:
Preheat oven to 375F. Remove heads and shells from shrimp and refrigerate meat. Combine heads and shells with 1 chopped onion, carrot, pinches of salt and pepper and bay leaf. Roast in oven for 20 minutes. Place roasted vegetables and shells in a large pot with 2 quart of water. Bring to a boil over medium-high heat and simmer for 30 minutes. Strain, discard solids and reserve broth. Cook bacon until crisp in a large pan, drain on paper towels. Saute green pepper and remaining onion in same pan, in bacon fat, for 10 minutes. Add rice and cook until transparent, about 5 minutes. Season with pepper. Add tomatoes, parsley and 2 1/2 cups shrimp broth. Bring to a boil, lower heat and simmer, covered for 20 minutes, adding stock if rice gets dry. Add shrimp to rice, cover and cook another 10 minutes. Stir in bacon and serve.
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