Charleston Shrimp Perloo Recipe 395 Recipes

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SHRIMP PERLOO RECIPE



Shrimp Perloo Recipe image

One-pot rice dishes are incredibly easy and versatile, you can use chicken, seafood, sausage, and whatever vegetables you have on hand. These dishes are ideal for weeknight suppers. Get in a low-country frame of mind with this delicious Shrimp Perloo, ready in just 40 minutes. The size of the shrimp is key in this recipe, so be sure to purchase medium-sized, not large, shrimp. They are stirred into the pot at the end of the recipe, and the heat from the rice mixture cooks the shrimp to tender perfection, in about 3 to 5 minutes. This works beautifully with medium-sized shrimp. If the shrimp are too large, the rice mixture will cool off before the shrimp are cooked, and you will have undercooked shrimp.

Provided by Karen Schroeder-Rankin

Categories     Shrimp

Time 40m

Yield Serves 6

Number Of Ingredients 15

4 thick-cut bacon slices (about 6 oz.), chopped
2 cups chopped sweet onion (from 1 large onion)
1 1/2 cups chopped celery (about 2 large stalks)
1 cup chopped red bell pepper (from 1 medium bell pepper)
3 tablespoons minced garlic (4 to 6 large cloves)
1/2 teaspoon black pepper
3 teaspoons kosher salt, divided
1/2 cup dry white wine
2 (14.5 oz.) cans fire-roasted diced tomatoes, drained well
1/2 teaspoon crushed red pepper
7 cups seafood stock
3 cups uncooked basmati rice
3 tablespoons unsalted butter
1 1/2 pounds raw medium shrimp, peeled and deveined
1/4 cup chopped fresh flat-leaf parsley

Steps:

  • Cook bacon in a Dutch oven over medium, stirring often, until crisp, 8 to 10 minutes. Transfer bacon with a slotted spoon to a plate lined with paper towels to drain, reserving 1/4 cup of the bacon drippings in Dutch oven.
  • Increase heat to medium-high. Add onion, celery, and bell pepper to Dutch oven; cook, stirring often, until vegetables soften but haven't begun to brown, about 5 minutes. Add garlic, black pepper, and 1 teaspoon of the salt; cook, stirring often, until fragrant, about 1 minute. Add wine, stirring and scraping to loosen browned bits from bottom of skillet. Add tomatoes and crushed red pepper; cook, stirring often, until most of the liquid has evaporated, about 3 minutes. Stir in stock, rice, and butter; bring to a boil. Reduce heat to low; cover and cook until rice is just tender, 10 to 12 minutes.
  • Remove from heat. Working quickly, gently stir in shrimp; cover and let stand until shrimp are cooked through, 3 to 5 minutes. Stir in remaining 2 teaspoons salt. Top servings evenly with parsley and bacon.

SHRIMP PERLOO



Shrimp Perloo image

Make and share this Shrimp Perloo recipe from Food.com.

Provided by Dienia B.

Categories     < 4 Hours

Time 2h30m

Yield 4 serving(s)

Number Of Ingredients 21

2 quarts water
1 cup white wine
2 stalks celery, with leaves
1 carrot
1 onion
salt
pepper
1/2 lemon
shrimp shells
2 onions, chopped
1 green pepper, chopped
2 stalks celery, chopped
1 garlic clove, minced
1/4 lb ham, chopped
2 tablespoons oil
1 tablespoon parsley, minced
2 lbs shrimp, peeled, peels for stock
1 (15 ounce) can Rotel tomatoes & chilies
2 cups rice
4 cups stock
1 egg, hardboiled, chopped

Steps:

  • cook stock for 45 minutes.
  • saute veggies.
  • add rice.
  • add soup stock.
  • add tomato and ham and cook 20 minutes.
  • covered mix in shrimp last 5 minutes of cooking
  • sprinkle on parsley and egg.

Nutrition Facts : Calories 751.1, Fat 12.8, SaturatedFat 2.3, Cholesterol 347, Sodium 2223.8, Carbohydrate 97.6, Fiber 4.6, Sugar 6.5, Protein 47.7

CHARLESTON SHRIMP PILAU



Charleston Shrimp Pilau image

Comfort food from the Atlantic coastal South. Sometimes pronounced "perloo", recipe comes from the Southern chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.

Provided by Molly53

Categories     Lactose Free

Time 55m

Yield 6 serving(s)

Number Of Ingredients 5

1 cup bacon, diced
2 tablespoons onions, peeled and minced
2 1/2 cups tomatoes, cooked (canned is fine)
1 cup rice
1 lb shrimp, cooked and peeled

Steps:

  • Fry bacon until crisp; remove and cook onion in bacon fat until translucent.
  • Add tomatoes and rice; mix well, cover and heat to boiling point.
  • Lower heat and simmer 20 minutes, stirring occasionally with a fork to prevent sticking.
  • Set in a warm place where there is no danger of scorching for another 20 minutes to allow the rice to become fluffy.
  • Add shrimp and bacon; place in a casserole dish and bake at 350F for 15 minutes.

Nutrition Facts : Calories 212.2, Fat 1.6, SaturatedFat 0.3, Cholesterol 115.2, Sodium 116.3, Carbohydrate 29.8, Fiber 1.4, Sugar 2.1, Protein 18.2

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