Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2             pounds  fresh shrimp -- heads and tails on
  2              large  yellow onions -- finely chopped
  1                     carrot -- chopped
  1                     bay leaf
  8             slices  bacon -- cut into small
                        -- piece
  1                     green bell pepper -- finely chopped
  1 1/2           cups  long-grain rice
  3              large  ripe tomatoes -- peeled seeded and
                        -- chopped
     1/4           cup  chopped parsley
                        salt and pepper -- to taste

Preparation:

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.

Nutritional Information:

2497 Calories (kcal); 44g Total Fat; (16% calories from fat); 226g Protein; 282g Carbohydrate; 1423mg Cholesterol; 2242mg Sodium