John Martin Taylor's Shrimp Perloo

• 2 pounds very fresh, heads-on medium shrimp (see note below)
• 2 small carrots
• 2 celery stalks
• 3 tablespoons chopped fresh thyme (or 1 1/2 teaspoon dried thyme)
• 1 medium onion
• 3 quarts water
• 4 thick slices of bacon
• 1 large onion chopped
• 4 red, ripe tomatoes (about 1 1/2 pounds), peeled, seeded and chopped, or four well-drained canned tomatoes
• 1/2 teaspoon crushed red pepper
• 3 tablespoons fresh parsley, finely chopped, plus additional chopped parsley for garnish
• 2 cups long-grain rice
• 1 teaspoon salt, or to taste
• 3 cups hot shrimp stock (see above)
• shrimp bodies from two pounds of heads-on shrimp (see above) or one and a half pounds of headless shrimp

1. Peel the shrimp, breaking off the heads.
2. Place heads and shells in an enamel or stainless steel stockpot.
3. Place the bodies in a bowl, cover and refrigerate until ready to use.
4. Roughly chop the carrots and celery and add to shrimp shells.
5. Add thyme.
6. Peel and quarter the onion and add to stockpot.
7. Add water and bring to a boil.
8. Reduce heat to low and cook stock uncovered at a steady simmer for about 45 minutes, or until vegetables are soft and stock has been reduced by about one-third.
9. (The stockpot may be covered if the stock appears to be reducing too much.)
10. Remove from heat and strain through cheesecloth or a fine-mesh sieve.
11. Discard the solids.
12. You will need three cups of shrimp stock for the perloo.
13. Freeze the rest.

very fresh, carrots, celery stalks, thyme, onion, water, bacon, onion, red, red pepper, fresh parsley, longgrain rice, salt, shrimp, shrimp bodies

Taken from cooking.nytimes.com/recipes/3543 (may not work)