Charleston Shrimp Pilau Recipes

CHARLESTON SHRIMP PERLOO RECIPE - (3.9/5)

Steps:

• Melt 1 tablespoon butter in large saucepan over medium heat. Add shrimp shells, 1 cup onion, ½ cup celery, and 1 teaspoon salt and cook, stirring occasionally, until shells are spotty brown, about 10 minutes. Add water, peppercorns, parsley, and bay leaves. Increase heat to high and bring to boil. Reduce heat to low, cover, and simmer for 30 minutes. Strain shrimp stock through fine-mesh strainer set over large bowl, pressing on solids to extract as much liquid as possible; discard solids. Melt remaining 4 tablespoons butter in Dutch oven over medium heat. Add bell pepper, remaining onion and celery, and ½ teaspoon salt and cook until vegetables are beginning to soften, 5 to 7 minutes. Add rice, garlic, thyme, and cayenne and cook until fragrant and rice is translucent, about 2 minutes. Stir in tomatoes and their juice and 3 cups shrimp stock (reserve remainder for another use) and bring to boil. Reduce heat to low, cover, and cook for 20 minutes. Gently fold shrimp into rice until evenly distributed, cover, and continue to cook 5 minutes longer. Remove pot from heat and let sit, covered, until shrimp are cooked through and all liquid is absorbed, about 10 minutes. Serve.

HAMPTON PLANTATION SHRIMP PILAU

Steps:

• 1. Fry bacon until crisp. Drain. Add bacon grease and salt to water to cook rice. Cook rice according to package directions. In large skillet, melt butter and saute celery and pepper. Sprinkle shrimp with Worcestershire sauce and dredge in flour. Add shrimp to pan and simmer until flour is cooked. Season with salt and pepper. Add cooked rice and mix well. Stir in crumbled bacon. Serves 6 Charleston Receipts Repeats, Junior League of Charleston, South Carolina

CHARLESTON SHRIMP PILAU

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.

CHARLESTON SHRIMP SUPREME

Steps:

• Cream butter and flour.
• Add milk and make a thick cream sauce.
• Add remaining ingredients except shrimp.
• Salt and pepper to taste.
• Add cooked shrimp and heat until very hot.
• Serve with rice.

CAROLINA PILAU (PERLOO)

Steps:

• Fry the bacon in a large skillet over very low heat, just until it reaches the crisp stage. Remove from pan, crumble and set aside. Pour off all but 2 tablespoons of the bacon fat, then add the rice and stir, cooking slowly until rice is lightly browned.
• Add the boiling stock, stir, and bring back to the boil.
• Add chicken, vegetables, bay leaf, salt and pepper.
• Reduce heat and simmer, covered, for 30 minutes, or until rice, chicken and vegetables are done and liquid is absorbed.
• Serving Ideas : Sprinkle with crumbled bacon and parsley.