Lowcountry Shrimp Pilaf Recipes

LOWCOUNTRY SHRIMP PERLOO

Steps:

• Using a large stockpot (with lid) or Dutch oven, add bacon and place pot over medium heat; cook until bacon is crispy. Transfer bacon to a paper-towel lined plate and pat dry. Reserve 2 Tbsp of bacon grease in pot.
• Add onion, garlic, celery and bell pepper. Cook for 6-8 minutes over medium heat, stirring occasionally, or until onions are translucent but not browned.
• Add crushed tomatoes, rice, corn, stock and Cajun seasoning. Stir and increase heat to medium-high. Bring to a boil.
• Reduce heat to medium-low and cover. Cook for 25-30 minutes (not stirring), or until rice has absorbed most of the liquid and is fully cooked. (Note: If liquid is entirely absorbed at this point, just add another ¼ cup of water to prevent rice from burning while shrimp steams in the next step.)
• Add shrimp to top of rice. Cover pot and cook over medium-low heat for 5-8 minutes, or until shrimp are pink and fully cooked.
• Prior to serving, garnish with reserved bacon, freshly chopped parsley and green onions. Add salt to taste. (Note: Cajun seasonings vary greatly, so adjust salt as needed based on the Cajun seasoning you use.)

LOWCOUNTRY SHRIMP PILAF

Steps:

• Heat oil in large nonstick skillet over medium-high heat.
• Add bell pepper and onion to pan; saute 2 minutes.
• Add garlic and Old Bay seasoning to pan; saute 1 minute.
• Add shrimp, wine, and clam juice; bring to a boil.
• Stir in rice, cover and removed from heat.
• Let stand 5 minutes or until liquid is absorbed.
• Place pan over medium-high heat.
• Stir in 1 tablespoon thyme and tomatoes; cook 2 minutes or until thoroughly heated, stirring occasionally.
• Sprinkle with remaining 1 tablespoon thyme.

SHRIMP RICE PILAF

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.

SHRIMP PILAF

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.