Shrimp Perloo 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

SHRIMP PERLOO RECIPE



Shrimp Perloo Recipe image

One-pot rice dishes are incredibly easy and versatile, you can use chicken, seafood, sausage, and whatever vegetables you have on hand. These dishes are ideal for weeknight suppers. Get in a low-country frame of mind with this delicious Shrimp Perloo, ready in just 40 minutes. The size of the shrimp is key in this recipe, so be sure to purchase medium-sized, not large, shrimp. They are stirred into the pot at the end of the recipe, and the heat from the rice mixture cooks the shrimp to tender perfection, in about 3 to 5 minutes. This works beautifully with medium-sized shrimp. If the shrimp are too large, the rice mixture will cool off before the shrimp are cooked, and you will have undercooked shrimp.

Provided by Karen Schroeder-Rankin

Categories     Shrimp

Time 40m

Yield Serves 6

Number Of Ingredients 15

4 thick-cut bacon slices (about 6 oz.), chopped
2 cups chopped sweet onion (from 1 large onion)
1 1/2 cups chopped celery (about 2 large stalks)
1 cup chopped red bell pepper (from 1 medium bell pepper)
3 tablespoons minced garlic (4 to 6 large cloves)
1/2 teaspoon black pepper
3 teaspoons kosher salt, divided
1/2 cup dry white wine
2 (14.5 oz.) cans fire-roasted diced tomatoes, drained well
1/2 teaspoon crushed red pepper
7 cups seafood stock
3 cups uncooked basmati rice
3 tablespoons unsalted butter
1 1/2 pounds raw medium shrimp, peeled and deveined
1/4 cup chopped fresh flat-leaf parsley

Steps:

  • Cook bacon in a Dutch oven over medium, stirring often, until crisp, 8 to 10 minutes. Transfer bacon with a slotted spoon to a plate lined with paper towels to drain, reserving 1/4 cup of the bacon drippings in Dutch oven.
  • Increase heat to medium-high. Add onion, celery, and bell pepper to Dutch oven; cook, stirring often, until vegetables soften but haven't begun to brown, about 5 minutes. Add garlic, black pepper, and 1 teaspoon of the salt; cook, stirring often, until fragrant, about 1 minute. Add wine, stirring and scraping to loosen browned bits from bottom of skillet. Add tomatoes and crushed red pepper; cook, stirring often, until most of the liquid has evaporated, about 3 minutes. Stir in stock, rice, and butter; bring to a boil. Reduce heat to low; cover and cook until rice is just tender, 10 to 12 minutes.
  • Remove from heat. Working quickly, gently stir in shrimp; cover and let stand until shrimp are cooked through, 3 to 5 minutes. Stir in remaining 2 teaspoons salt. Top servings evenly with parsley and bacon.

CHARLESTON SHRIMP PERLOO RECIPE - (3.9/5)



Charleston Shrimp Perloo Recipe - (3.9/5) image

Provided by á-47578

Number Of Ingredients 15

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.

JOHN MARTIN TAYLOR'S SHRIMP PERLOO



John Martin Taylor's Shrimp Perloo image

Provided by Nancy Harmon Jenkins

Categories     dinner, main course

Time 2h25m

Yield Six servings

Number Of Ingredients 15

2 pounds very fresh, heads-on medium shrimp (see note below)
2 small carrots
2 celery stalks
3 tablespoons chopped fresh thyme (or 1 1/2 teaspoon dried thyme)
1 medium onion
3 quarts water
4 thick slices of bacon
1 large onion chopped
4 red, ripe tomatoes (about 1 1/2 pounds), peeled, seeded and chopped, or four well-drained canned tomatoes
1/2 teaspoon crushed red pepper
3 tablespoons fresh parsley, finely chopped, plus additional chopped parsley for garnish
2 cups long-grain rice
1 teaspoon salt, or to taste
3 cups hot shrimp stock (see above)
shrimp bodies from two pounds of heads-on shrimp (see above) or one and a half pounds of headless shrimp

Steps:

  • Peel the shrimp, breaking off the heads. Place heads and shells in an enamel or stainless steel stockpot. Place the bodies in a bowl, cover and refrigerate until ready to use.
  • Roughly chop the carrots and celery and add to shrimp shells. Add thyme. Peel and quarter the onion and add to stockpot. Add water and bring to a boil. Reduce heat to low and cook stock uncovered at a steady simmer for about 45 minutes, or until vegetables are soft and stock has been reduced by about one-third. (The stockpot may be covered if the stock appears to be reducing too much.)
  • Remove from heat and strain through cheesecloth or a fine-mesh sieve. Discard the solids. You will need three cups of shrimp stock for the perloo. Freeze the rest.
  • In a Dutch oven with a tight-fitting lid, saute the bacon over medium-low heat until crisp. Remove bacon, set aside to drain and pour off all but about three tablespoons of bacon grease - enough to cover the bottom of the pan.
  • Add chopped onion to bacon grease and saute over medium-low heat 5 to 10 minutes, until onion is transparent. Add tomatoes, red pepper and parsley, stir to mix well and cook another five minutes.
  • Add rice, salt and shrimp stock, raise heat slightly just to bring the stock to a simmer, then lower heat, cover pot and leave to simmer 20 minutes. Do not remove lid while cooking rice.
  • After 20 minutes, lift the lid and fluff the rice with a big fork while tossing in the shrimp. Cover the pot again and turn off the heat. The perloo will be ready in 5 to 10 minutes and the shrimp will not overcook.
  • Crumble reserved bacon and sprinkle over the top of the perloo with the additional chopped parsley. Serve immediately.

Nutrition Facts : @context http, Calories 476, UnsaturatedFat 6 grams, Carbohydrate 61 grams, Fat 11 grams, Fiber 4 grams, Protein 32 grams, SaturatedFat 3 grams, Sodium 1698 milligrams, Sugar 5 grams, TransFat 0 grams

LOWCOUNTRY SHRIMP PERLOO



Lowcountry Shrimp Perloo image

This Lowcountry Shrimp Perloo is a classic Southern recipe. It's easy, delicious and perfect for a weeknight meal!

Provided by David

Categories     Main Course

Time 1h5m

Number Of Ingredients 14

½ pound bacon (diced)
1 medium yellow onion (diced)
2 tsp garlic (minced)
3 celery stalks (diced)
1 green bell pepper (diced)
1 14.5 oz can crushed tomatoes
1 cup long grain white rice
1 cup corn (fresh or frozen)
2 cups chicken or vegetable stock
1½ Tbsp Cajun seasoning
1 pound shrimp (peeled and deveined)
1 Tbsp fresh parsley (chopped)
1-2 Tbsp green onions (chopped)
salt (to taste)

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.)

Nutrition Facts : Calories 660 kcal, Carbohydrate 64 g, Protein 41 g, Fat 27 g, SaturatedFat 8 g, TransFat 1 g, Cholesterol 327 mg, Sodium 1574 mg, Fiber 6 g, Sugar 10 g, ServingSize 1 serving

SHRIMP PERLOO



Shrimp Perloo image

Number Of Ingredients 13

1.5 pounds shrimp
1 onion
1/2 cup Celery
1 tablespoon peppercorns
2 Bay leaves
1 Bell pepper. chopped
1 cup onion, chopped
1 cup celery
2 cups Long grain rice
2 cloves Garlic
1/2 teaspoon Cayenne
14 can Canned tomatoes
1 pound Italian Sausage (optional)

Steps:

  • Melt 1 tbs butter and cook shells, 1 onion, 1/2 cup celery, 1 tsp salt. Cook 30 minutes, until fond forms. Add 4 cups water, Add peppercorns and bay leaves, boil 10 minutes
  • Strain broth and retain 3 cups.
  • Melt 4 Tbs, butter, Add green pepper, onion, celery. Cook 5 minutes. Add rice, garlic, cayenne. cook 1 min, Add tomatoes, shrimp broth
  • Cook 20 minutes
  • Add shrimp (and sausage) cover. cook 5 and let sit for 10.

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