This dish is the perfect cold weather crock pot creation. After reading a recipe for shrimp perloo I decided to do a little research and give it a try, the only problem is that rice sometimes does not agree with me, so I decided to substitute white beans for the rice. The result, an incredible, spicy, hearty stew that is out of this world. —nycnomad
Dried White Beans Soaked Overnight
Red Bell Pepper (large)
Can Chopped Tomatoes (13.5 oz +/-)
Strips of Smoked Bacon
Onion (small) *optional
Coarse Sea Salt
Dried Chili Flakes
Turkey Bones for Stock
Stalks of Celery
Jumbo Shrimp (shelled and deveined)
Fresh Lemon Wedges
In This Recipe
Coarsely chop the onion, celery and bacon. Place it in a sauté pan with the olive oil over a medium heat until the onion is translucent and the bacon is slightly browned.
Drain the beans, they should have been soaked overnight in lightly salted water (or you can use canned). Place them in your crockpot or large stock pot.
Add, to the beans, 2 cups of water, the sautéed vegetables, chopped okra and bacon, the canned tomatoes, spices and turkey bones (I used the bones left over from half a turkey breast that still had a little meat left on the bone). Bring to a low boil and cook for 1 hour.
Remove the bones from the pot and allow to cool. Once they have cooled, remove any meat from the bones and add it back to the stew. Discard the bones.
Reduce the heat to low and prepare the shrimp. Remove the shell leaving the tail. Devein them and pop them into the pot. Chop the red peppers and add them to the pot as well. Stir and cover the pot for 10-15 minutes.
Finely chop some fresh parsley, I used italian flat leaf parsley, and slice a few lemons. This stew is excellent on its own but with freshly squeezed lemon juice it is outstanding! Bon profit!