Shrimp Pilau Recipes

HAMPTON PLANTATION SHRIMP PILAU

Hampton Plantation Shrimp Pilau image

This one is from Recipes worth Sharing

Provided by Lynnda Cloutier

Categories Seafood

Number Of Ingredients 10

Ingredients

4 strips bacon
1 teaspoon salt
1 cup raw rice
3 tablespoons butter
1/2 cup celery, chopped fine
2 tablespoons chopped bell pepper
2 cups raw shrimp, peeled
1 teaspoon worcestershire sauce
1 tablespoon flour
salt and pepper to taste

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

SHRIMP PILAF

Shrimp Pilaf image

This is a tasty, colorful dish that is nice for dinner guests. I like to serve this with garlic bread and a green salad. Recipe is from a Sunset cookbook.

Provided by Hey Jude

Categories One Dish Meal

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

6 tablespoons butter
1 lb raw large shrimp, shelled and deveined
1 (8 ounce) bottle clam juice
1 medium onion, thinly sliced
2 cloves garlic, minced
1 cup long-grain raw white rice
1 teaspoon turmeric
1 cup thinly sliced celery
1/2 teaspoon salt
1/4 teaspoon pepper
2 medium tomatoes, peeled and chopped
1 (10 ounce) package frozen tiny peas, thawed
chopped parsley

Steps:

Melt 2 tablespoons of the butter in a deep, heavy 4-5 quart pan over medium heat; add shrimp and cook, stirring, until almost opaque throughout, about 3 to 4 minutes.
Lift out and set aside (shrimp will get more cooking time later).
Pour pan juices into a 1-quart measuring cup; add clam juice and enough water to make 2 1/2 cups, set aside.
Melt remaining 1/4 cup butter in pan over medium heat; add onion and garlic, cook, stirring often, until onion is soft, about 5 minutes.
Add rice and turmeric; cook, stirring for 2-3 minutes, add celery, salt, pepper and clam juice mixture.
Reduce heat, cover and simmer until rice is almost tender to bite, about 15 minutes.
With a fork, lightly mix tomatoes and peas into rice; scatter shrimp over top, cover and continue to cook until rice is tender to bite and liquid is absorbed, about 10 more minutes.
Sprinkle with parsley.

SHRIMP RICE PILAF

Shrimp Rice Pilaf image

This is a very easy dish that I quite often make using leftover cocktail shrimp after a party! This dish can also be made with ham or a combination of shrimp and ham. Serve with a vegetable salad to complete the meal.

Provided by Irmgard

Categories One Dish Meal

Time 45m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

3 tablespoons unsalted butter
2 garlic cloves, minced
1 lb shrimp, peeled and deveined
1 cup long-grain rice
2 cups chicken stock
3 tablespoons chopped fresh dill
salt and pepper

Steps:

In a large saucepan, melt butter over medium heat; cook garlic until tender and fragrant but not browned, about 1 minute.
Add shrimp and mix well; stir in rice.
Pour in stock and bring to a boil; cover.
Reduce heat and simmer gently for 20 to 25 minutes or until liquid is absorbed.
Stir in dill; season with salt and pepper to taste.

Nutrition Facts : Calories 371.3, Fat 11.5, SaturatedFat 6.1, Cholesterol 169.4, Sodium 817.4, Carbohydrate 42.8, Fiber 0.6, Sugar 2, Protein 22

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

Ingredients

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

SHRIMP PILAU

Shrimp Pilau image

This recipe comes from a little book called ABC Jiffy Cookery. I've had it for over 50 years. I haven't cooked any of the recipes yet. I'm putting them on here so I can find them easier.

Provided by CJAY8248

Categories < 60 Mins

Time 45m

Yield 4 plates, 4 serving(s)

Number Of Ingredients 11

Ingredients

4 slices bacon
2 cups water
1 cup rice
salt
3 tablespoons butter
1/2 cup celery, chopped
2 tablespoons green peppers, chopped
1 teaspoon Worcestershire sauce
2 cups shrimp, shelled and deveined
1 tablespoon flour
pepper

Steps:

Cook the bacon until crisp. Dice, add to the water and bring to a boil. Add the rice and 1/2 ysp. salt. Cover and cook slowly until rice is tender, about 15 minutes. Keep hot.
In a separate saucepan, heat the butter, add the celery and green pepper, and cook 3 or 4 minutes. Sprinkle the Worcestershire sauce over the shrimp. Dredge in flour. Add to the celery and green pepper and cook, stirring for 4 or 5 minutes.
Season with salt and pepper. Add the rice and bacon mixture and toss together.

Nutrition Facts : Calories 478.7, Fat 20.4, SaturatedFat 9.3, Cholesterol 259.3, Sodium 531, Carbohydrate 41.2, Fiber 1, Sugar 0.5, Protein 30

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