Charleston Shrimp Perloo Recipe 395

CHARLESTON SHRIMP PERLOO RECIPE - (3.9/5)

Charleston Shrimp Perloo Recipe - (3.9/5) image

Provided by á-47578

Number Of Ingredients 15

Ingredients

5 tablespoons unsalted butter
1 1/2 pounds extra-large shrimp, peeled and deveined, shells reserved
2 onions, chopped
4 celery ribs, chopped
Salt and pepper
4 cups water
1 tablespoon peppercorns
5 sprigs fresh parsley
2 bay leaves
1 green bell pepper, stemmed, seeded, and chopped
2 cups long-grain white rice
2 garlic cloves, minced
1 teaspoon minced fresh thyme
1/4 teaspoon cayenne pepper
1 (14.5-ounce) can diced tomatoes

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.

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

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