CHARLESTON SHRIMP PERLOO RECIPE - (3.9/5)
Provided by á-47578
Number Of Ingredients 15
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.
MARK'S CHICKEN SAUSAGE & SHRIMP PERLOO
What a tasty mix of flavors! We ended up using habanero in place of the datil pepper, but the result was still scrumptious.
Provided by cindy mccallum @cmccallum
Categories Chicken
Number Of Ingredients 16
Steps:
- In a large pot, heat olive oil over medium-high heat.
- Add chicken parts and sausage and cook, stirring occasionally, until lightly browned, about 5-10 minutes remove meat from pot set aside.
- Reduce heat to medium add onions, garlic, parsley, red bell pepper,tomatoes, and season with salt and pepper. Cook, stirring occasionally, until soft, about 15 minutes, until liquid from the tomatoes thickens, add sausage bay leaves and datil pepper halves and cook about 5 minutes. Stir in chicken parts, rice, chicken broth. Bring to a boil, reduce heat to low, and simmer covered, until rice is cooked through, about 35-45 minutes stir gently every few minutes.
- With about 10 minutes to go stir in the shrimp and scallions, uncover and turn up the heat to medium until shrimp is pink.
- Before serving remove the datil peppers halves. Guess will not enjoy biting into these peppers.
CHARLESTON SHRIMP PERLOO
The concept is simple enough-a one-pot meal of rice, vegetables, and meat cooked in flavorful stock. But there's a fine line between simple and boring. Shrimp is traditional for this low-country dish, so that's what we chose. We sauté the shells in butter with onion and celery and make a quick... read more
Provided by @MakeItYours
Number Of Ingredients 15
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.
- Notes: After adding the shrimp to the pot, fold it in gently; stirring the rice too vigorously will make it become mushy. Any extra stock can be refrigerated for three days or frozen for up to one month. Serve with hot sauce.
SHRIMP PERLOO
Make and share this Shrimp Perloo recipe from Food.com.
Provided by Dienia B.
Categories < 4 Hours
Time 2h30m
Yield 4 serving(s)
Number Of Ingredients 21
Steps:
- cook stock for 45 minutes.
- saute veggies.
- add rice.
- add soup stock.
- add tomato and ham and cook 20 minutes.
- covered mix in shrimp last 5 minutes of cooking
- sprinkle on parsley and egg.
Nutrition Facts : Calories 751.1, Fat 12.8, SaturatedFat 2.3, Cholesterol 347, Sodium 2223.8, Carbohydrate 97.6, Fiber 4.6, Sugar 6.5, Protein 47.7
SHRIMP PERLOO
Number Of Ingredients 13
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.
SHRIMP PERLOO RECIPE
One-pot rice dishes are incredible 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 @MakeItYours
Number Of Ingredients 15
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.
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