1. Shell the shrimp. Devein them by making a shallow incision down their backs with a small, sharp knife and lifting out the black or white intestinal vein with the point of the knife. Cut the shrimp crosswise into ˝-inch pieces and set them aside.
2. In a heavy 3- to 4-quart casserole, fry the bacon over moderate heat until the pieces are crisp and brown. Then with a slotted spoon transfer them to paper towels to drain.
3. Drop the onions, chilies and garlic into the bacon fat remaining in the casserole and, stirring frequently, cook for about 5 minutes, until they are soft but not brown. Watch carefully for any sign of burning and regulate the heat accordingly.
4. Add the rice and stir for 2 or 3 minutes, until the grains turn milky and slightly opaque. Do not let the rice brown. Stir in the tomatoes, stock, salt and a few grindings of pepper, and bring to a boil over high heat.
5. Cover tightly and reduce the heat to the lowest possible point. Simmer undisturbed for 15 minutes.
6. Then stir in the shrimp, cover, and continue to simmer for 5 minutes longer, or until most of the liquid has been absorbed by the rice and the shrimp are firm and pink.
7. Taste for seasoning, fluff the rice with a fork and serve at once mounded on a heated platter. Sprinkle the reserved bacon and the parsley on top and serve the cheese separately in a small bowl.
