Shrimp Perloo Inspired White Bean Stew

1. 1

   Coarsely chop the onion, celery and bacon. Place it in a saute pan with the olive oil over a medium heat until the onion is translucent and the bacon is slightly browned.

2. 2

   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.

3. 3

   Add, to the beans, 2 cups of water, the sauteed 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.

4. 4

   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.

5. 5

   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.

6. 6

   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!

* Per serving · 4 servings · Values may vary.