Directions

1. In a large cast iron Dutch oven, cook the bacon until crispy. Once it’s crispy, remove the bacon, drain on paper towels and crumble. Set aside.
2. To the Dutch oven, add the onion, the garlic, the celery, and the bell peppers. Cook, stirring frequently, until softened.
3. Add the salt and the black pepper, along with the white wine. Cook, stirring frequently, for the next 3 to 5 minutes, to allow the liquid to reduce.
4. Stir in the seafood stock, the tomatoes, and the rice.
5. Cover the Dutch oven and cook for 5 minutes.
6. Remove the cover and stir in the shrimp. Re-cover the Dutch oven and cook for another 5 to 7 minutes until the shrimp are done.
7. If you notice that the mixture is becoming too thick, add additional water.
8. Spoon into bowls and top with fresh parsley and the crumbled bacon.