SHRIMP PERLOO RECIPE
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
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.
LOWCOUNTRY SHRIMP PERLOO
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
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
LOWCOUNTRY PERLOO
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
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
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.
CREOLE SHRIMP & SAUSAGE
Add diversity to weeknight meals and get a taste of low-country cuisine with this simple take on a Louisiana Creole classic that uses bulgur instead of rice. -Taste of Home Test Kitchen, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 14
Steps:
- In a small saucepan, bring water and broth to a boil. Stir in the bulgur, chili powder and 1/4 teaspoon Creole seasoning. Reduce heat; cover and simmer for 15 minutes or until tender., Meanwhile, in a large skillet, brown sausage in 1 teaspoon oil. Remove and keep warm., In the same skillet, saute onion and green pepper in remaining oil until tender. Add garlic; cook 1 minute longer. Stir in the beans, tomatoes, shrimp, Worcestershire sauce, sausage and remaining Creole seasoning. Cook for 3-5 minutes or until shrimp turn pink. Fluff bulgur with a fork; serve with sausage mixture.
Nutrition Facts : Calories 510 calories, Fat 19g fat (7g saturated fat), Cholesterol 108mg cholesterol, Sodium 1287mg sodium, Carbohydrate 57g carbohydrate (10g sugars, Fiber 15g fiber), Protein 30g protein.
CAROLINA PILAU (PERLOO)
In the Carolinas rice often means pilau (pronounced perloo), a combination of meat, vegetables, or seafood and rice that can serve as an accompaniment to other dishes or stand alone as a staple.
Provided by tranch
Categories Long Grain Rice
Time 50m
Yield 10 serving(s)
Number Of Ingredients 9
Steps:
- Fry the bacon in a large skillet over very low heat, just until it reaches the crisp stage. Remove from pan, crumble and set aside. Pour off all but 2 tablespoons of the bacon fat, then add the rice and stir, cooking slowly until rice is lightly browned.
- Add the boiling stock, stir, and bring back to the boil.
- Add chicken, vegetables, bay leaf, salt and pepper.
- Reduce heat and simmer, covered, for 30 minutes, or until rice, chicken and vegetables are done and liquid is absorbed.
- Serving Ideas : Sprinkle with crumbled bacon and parsley.
Nutrition Facts : Calories 509.6, Fat 30, SaturatedFat 9.3, Cholesterol 92.1, Sodium 665.7, Carbohydrate 31.3, Fiber 0.9, Sugar 0.9, Protein 25.9
SHRIMP & SAUSAGE PURLOO RECIPE
Provided by suzygav
Number Of Ingredients 11
Steps:
- Peel the shrimp. Devein them if necessary, put them in a bowl and add 3 tbsps. Worcestershire sauce. Toss and refrigerate. Peel and dice the onion. Core, seed, and dice the green pepper. Slice the frozen okra into 3/8-inch rounds. If you're using frozen beans, cut them into 1-inch long pieces. Re-freeze until you're ready to cook them. Rinse the rice in the strainer until the water runs clear. Dice the bacon. Cut the kielbasa into 3/4-inch thick rounds. Line a plate with paper towels. Put the bacon into a heavy skillet over medium-high heat. When it starts to sizzle, reduce the heat to medium and cook it until it has rendered most of its fat, 7 minutes. Transfer the bacon to the plate lined with paper towels to drain. Add the onion and the bell pepper to the bacon fat and cook, stirring frequently, until the onion is translucent, 3 minutes. Add the frozen okra and the kielbasa and stir. Add the rice to the pan and cook, stirring, for 2 minutes. Add 2 cups water, ½ tsp. salt, several grinds pepper and the cooked bacon. Cover and cook until the rice is plump through and has absorbed the water, 20-25 minutes. Check the rice occasionally to see if it needs more water and add 1 tbsp. at a time, if necessary. Check the rice. Add water if necessary. When the rice is cooked, stir in the shrimp and Worcestershire sauce. Cover and cook for 3 minutes.
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