Shrimp and Field Pea Purloo - The Local Palate

Ingredients

• 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 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
• Scallions, sliced