Low Country Shrimp Rice Recipes

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LOWCOUNTRY PERLOO



Lowcountry Perloo image

Perloo, perlo, purloo or pilau, however you spell it this one-pot rice dish is fantastic. I urge you to use American shrimp when you make this recipe, and if you can, use Carolina Gold rice, which cooks a little differently from regular long-grain; but definitely use a long-grain rice if you can't find Carolina Gold.

Provided by Hank Shaw

Categories     Main Course

Time 1h

Number Of Ingredients 16

2 pounds shrimp, with shells (and heads if possible)
2 bay leaves
1 onion, chopped
1 large carrot, chopped
2 celery stalks, chopped
1/4 pound thick-cut bacon
2 cups chopped white or yellow onion
2 cups chopped celery stalks
1 yellow bell pepper, diced
2 large garlic cloves, minced
2 1/2 cups rice
1/2 cup white wine
1 14.5 ounce can fire-roasted tomatoes
1 datil, fish or habanero chile, minced ((optional))
1/3 cup chopped parsley
Black pepper to taste

Steps:

  • Peel all the shrimp and put the shells, and heads if you have them, into a pot with the bay leaves, onion, celery and carrot. Cover with 7 cups of water and bring to a simmer. Simmer gently for 30 minutes while you chop everything else for the perloo.
  • As the stock is simmering, slowly fry the bacon in a large, heavy pot. When it is crispy, remove the bacon (eat a slice) and chop roughly. Set the bacon aside.
  • Saute the 2 cups chopped onion, 2 cups chopped celery and the diced yellow bell pepper in the bacon fat until soft but not browned. Add the garlic and rice and cook, stirring often for 3 minutes, until the rice turns translucent.
  • Add the white wine, tomatoes and chile pepper to the pot and stir well.
  • Set up a fine-meshed strainer with a paper towel in it. Ladle two or three ladles of the shrimp stock through this strainer into the rice pot. Stir well. Cook, stirring often, until the liquid is absorbed. Repeat this process until the rice is tender.
  • Add one more ladle of shrimp stock to the pot, along with the shrimp and the parsley. Mix to combine, cover the pot and turn the heat to its lowest setting. Cover for 5 minutes to let the shrimp cook, then mix in the bacon and black pepper and serve.

Nutrition Facts : Calories 594 kcal, Carbohydrate 77 g, Protein 41 g, Fat 10 g, SaturatedFat 3 g, Cholesterol 393 mg, Sodium 1468 mg, Fiber 4 g, Sugar 6 g, ServingSize 1 serving

LOW COUNTRY SHRIMP CHOWDER



Low Country Shrimp Chowder image

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 14

2 tablespoons unsalted butter
1 bunch scallions, thinly sliced (white and green parts separated)
1 bunch scallions, thinly sliced (white and green parts separated)
2 stalks celery, diced
1 green bell pepper, diced
2 tablespoons all-purpose flour
1 teaspoon Old Bay Seasoning
2 cups reduced-fat (2 percent) milk
1/2 cup long-grain white rice
1 1/4 cups corn kernels (from 2 ears corn)
1 pound medium shrimp, peeled and deveined
Kosher salt and freshly ground pepper
Kosher salt and freshly ground pepper
1 tablespoon dry sherry (optional)

Steps:

  • Heat the butter in a large pot over medium-high heat. Add the scallion whites, celery and bell pepper and cook, stirring occasionally, until the vegetables are crisp-tender, about 4 minutes. Add the flour and Old Bay Seasoning and cook, stirring, until the flour is lightly toasted, about 1 minute. Add the milk, 6 cups water and the rice. Bring to a rapid simmer, then reduce the heat to medium and cook until the rice is tender, about 15 minutes. Add the corn to the pot and cook 3 minutes. Stir in the shrimp and cook until they curl and turn opaque, about 3 more minutes. Season the chowder with salt and pepper and stir in the sherry. Ladle into bowls and top with the scallion greens.

LOW COUNTRY GUMBO



Low Country Gumbo image

Gumbo came to the United States through West Africa, as part of the Atlantic slave trade. In fact, gumbo is a traditional African word for "okra." As the dish traveled through the South, it was influenced by each region. There's Creole gumbo, which is roux-based, and Cajun-style gumbo, which is made with tomatoes. This version is Creole, but try different kinds so you can see just how diverse the dish can be.

Provided by Sean Brock

Categories     main-dish

Time 3h20m

Yield 10 servings

Number Of Ingredients 31

2 cups diced yellow onion
1 cup diced celery
2 cups diced green bell pepper
1 cup diced red bell pepper
2 cups andouille, removed from casings and crumbled
2 skin-on, boneless chicken breasts, cut into large dice
2 skin-on, boneless chicken thighs, cut into large dice
3 1/2 tablespoons Creole Spice Mix, recipe follows; may substitute store-bought
1 1/4 cups all-purpose flour, divided
1 cup lard, divided
4 tablespoons minced garlic
3 quarts chicken stock
5 fresh bay leaves
3 tablespoons filé (ground sassafras)
2 tablespoons canola or other high-heat, neutral-tasting oil
1 pound whole okra
kosher salt
Freshly ground black pepper
Hot sauce, to taste
Fresh lemon juice, to taste
Cooked white rice
1 tablespoon Aleppo pepper, may substitute Maras pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
2 teaspoons freshly ground black pepper
2 teaspoons white pepper
2 teaspoons cayenne pepper
2 teaspoons garlic powder
2 teaspoons onion powder
2 teaspoons kosher salt
2 tablespoons smoked paprika, preferably Bourbon Barrel brand

Steps:

  • Prepare the vegetables. Remove sausage from the casings and crumble. Set aside.
  • Season the diced chicken with 3-4 tablespoons of Creole Spice Mix, either homemade or a high-quality store-bought mix. Dredge the chicken in ½ cup all-purpose flour.
  • In a large pot over medium-high heat, heat ½ cup of lard. When melted, add the andouille and slightly flatten to an even layer; brown on both sides, just cooking through. (Do not overstir, or meat will not sear.) Remove from the pan with a slotted spoon so oil remains in pan, and drain on a paper towel-lined plate. Set aside.Add the chicken to the hot pan. Allow the chicken to brown and cook through in two batches, being careful not to overstir, about 7 minutes. Remove from the pan and set aside with the sausage.
  • Roux: Turn the heat to low. Scrape food bits from the bottom of pan (also known as "fond") so they are loose in the melted fat. Add the remaining ½ cup lard and allow it to melt. Dust in the remaining ¾ cup flour in several small additions, whisking constantly. Simmer on low heat, stirring constantly with a wooden spoon so roux does not stick, for 30-45 minutes, until the roux is the color of peanut butter.
  • Raise the heat slightly. When the roux has just begun to bubble, add the onions and stir well to coat them. Then add the celery and bell pepper and cook for 5 minutes, stirring, to just soften. (The goal is to "stew," not sear.) Add the garlic. Slowly add the stock in several additions, stirring and scraping constantly to deglaze and mix well. Bring to a simmer over medium-high heat. Add the bay leaves and the filé, and stir. Simmer for 20-30 minutes, until "nappe consistency"-thick enough to coat the back of a spoon.
  • Add the chicken and sausage pieces and simmer.
  • Heat a dry cast-iron skillet. Toss okra lightly in oil, then grill in the hot pan, stirring occasionally, until seared and aromatic. Remove, cool slightly, and chop into ½-inch pieces. Add to the pot and stir.
  • Adjust seasoning to taste with salt and pepper. Season with hot sauce, lemon, and some of the spice mix to taste. Serve with rice.
  • Combine all the ingredients for the Creole Spice Mix in a bowl and mix well to combine. Set aside.

ONE PAN SHRIMP AND RICE RECIPE



One Pan Shrimp and Rice Recipe image

You'll love this simple and healthy shrimp and rice recipe, prepared Mediterranean-style with peas, chopped veggies, and a few spices. Add your favorite salad and call it dinner!

Provided by Suzy Karadsheh

Categories     Seafood/Dinner

Time 38m

Number Of Ingredients 15

2 cups Basmati rice, rinsed (see notes)
Extra virgin olive oil
1 red onion, chopped
1 red bell pepper, cored and chopped
2 garlic cloves, minced
1 cup frozen peas, rinsed quickly to separate
½ cup packed chopped fresh parsley, more for later
Kosher salt
1 tsp coriander
3/4 tsp mild chile pepper (I used Aleppo pepper flakes)
½ tsp cumin
½ tsp paprika
¼ tsp ground turmeric
2 1/4 cups water
Scant 1 lb large shrimp, thawed if frozen, peeled and deveined

Steps:

  • Rinse the rice well and place it in a large bowl. Cover with water and let it soak for 15 to 20 minutes or until you can easily break one grain of rice. Drain well.
  • In a large deep pan (with a lid), heat 3 tbsp extra virgin olive oil over medium heat. Add the onions, bell peppers, garlic, peas, and parsley. Season with kosher salt. Cook for 3 minutes or so, tossing regularly. Add coriander, Aleppo pepper, cumin, and paprika. Cook for another 2 to 3 minutes or so, tossing occasionally, until the vegetables have soften a bit.
  • Add the rice (well drained) and season with a good pinch of kosher salt. Add water. Bring to a boil until the liquid has reduced by about 1/2 (you should be able to see the rice, liquid should be barely covering the top). Turn the heat to low. Cover and let the rice cook for 15 to 20 minutes or until fully cooked and not hard nor chewy.
  • While the rice is cooking, pat the shrimp dry and toss with a bit of kosher salt.
  • Uncover the pan and add the shrimp nestling it into the rice. Cover and cook for 3 to 5 minutes more or until the shrimp is pink and fully cooked.
  • Garnish with fresh parsley and serve!

Nutrition Facts : Calories 260 calories, Sugar 5.1 g, Sodium 495.2 mg, Fat 1.4 g, SaturatedFat 0.2 g, TransFat 0 g, Carbohydrate 34.4 g, Fiber 3.9 g, Protein 26.8 g, Cholesterol 182.5 mg

LOWCOUNTRY SHRIMP AND GRITS



Lowcountry Shrimp and Grits image

Provided by Southern Living Test Kitchen

Number Of Ingredients 17

4 ½ cups water
1 cup stoneground grits
1 teaspoon salt
¾ cup grated sharp cheddar cheese
¼ cup grated parmesan cheese
3 tablespoons butter
½ teaspoon freshly ground pepper
½ teaspoon Tabasco, or to taste
3 bacon strips, chopped
Peanut oil, as needed
1 pound extra-large shrimp, peeled and deveined
2 tablespoons flour
4 ounces sliced mushroom (1¼ cups)
1 large garlic clove, minced
2 teaspoons lemon juice
½ teaspoon Tabasco, or to taste
¼ cup thinly sliced green onions, plus more for garnish

Steps:

  • Grits: Bring 4½ cups of water to a boil in a large saucepan over high heat. Whisk in the grits and salt, reduce heat to low, and cook at a gently simmer for 35 to 40 minutes or until the grits are thick, stirring occasionally. Stir more often as the grits thicken. Remove the pan from the heat, add the cheddar, parmesan, butter, pepper, and Tabasco, and stir until smooth. Taste and adjust the seasoning. Keep warm over very low heat.
  • Shrimp: In a medium skillet over medium-high heat, cook the bacon for 6 minutes or until crisp, stirring occasionally. Transfer with a slotted spoon to drain on paper towels and leave the fat in the skillet. If there is less than 1½ tablespoons of bacon fat, make up the difference with peanut oil.
  • Toss the shrimp with the flour until lightly coated, shaking off any excess. In the skillet with the reserved fat, cook the shrimp over medium-high heat for 1 minute or until they begin to turn pink. Add the mushrooms and bacon and cook for 1 minute. Add the garlic and cook, stirring, for 30 seconds (do not let the garlic brown). Stir in the hot sauce, lemon juice, and scallions and remove from the heat. Divide the grits among 4 shallow bowls and top with the shrimp mixture. Garnish with additional scallions and serve at once.

LOW COUNTRY SHRIMP & RICE



LOW COUNTRY SHRIMP & RICE image

Categories     Rice     Shellfish     Bake

Yield Makes 6 - 8 servings.

Number Of Ingredients 9

1/2 Lb. Bacon
2 Onions - Chopped
2 Bell Peppers - Chopped
2 Cans Seasoned Tomatoes - Blended in Blender
1 Lb. Ground Sausage (Crumbled-Up
Fried
& Drained)
6 Cups Cooked Rice - Cooled
1 Lb. Shrimp - Peeled & Deveined

Steps:

  • 1. Fry Bacon until limp, but not totally done. 2. Remove Bacon & set aside. 3. Saute the Chopped Onions & Bell Peppers till tender. 4. Add the Shrimp, stir & cook till done. 5. Add the Seasoned Tomatoes and simmer for 1 minute. 6. Put Cooked Rice in Casserole Dish. 7. Add the Onions, Bell Peppers, Seasoned Tomatoes, and Shrimp to the Rice and Stir Well. 8. Stir in Cooked, crumbled Sausage to the Rice mixture. 10. Put limp Bacon on the top of the casserole. 11. Bake at 400 Degrees for approximtely 20 - 25 minutes ot until Bacon is done.

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