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.
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.
CHICKEN PERLOO
This is an iconic and versatile one-pot Gullah dish starring chicken and rice. You may also see it spelled purloo, perlo or perlou (or sometimes called chicken bog). I prefer chicken thighs for a more intense flavor. I use smoked sausage to add a subtle smokiness to the dish. Dry sherry has a nutty profile and it also enhances the overall flavor of this dish.
Provided by Food Network
Categories main-dish
Time 55m
Yield 6 servings
Number Of Ingredients 19
Steps:
- Heat a large heavy-bottomed skillet or Dutch oven over medium heat. Add the bacon and cook, stirring occasionally, until the bacon is crisp and the fat is rendered, 3 to 4 minutes. Remove the bacon with a slotted spoon to a paper towel-lined plate, leaving the rendered fat in the pan.
- Sprinkle both sides of the chicken with the House Seasoning. Increase the heat to medium-high and add the chicken thighs, skin-side down, and the sausage to the skillet. Sear the chicken on one side, stirring and flipping the sausage occasionally, until the chicken is deep golden brown, 4 to 5 minutes. Flip and cook for another 3 to 4 minutes on the other side. Remove the chicken and sausage to the plate with the bacon.
- Add the celery, onions and peppers to the remaining bacon and chicken fat. Cook until the vegetables are softened and starting to brown, about 5 minutes. Add the garlic and cook, stirring, for 1 minute. Pour in the sherry and use a wooden spoon to scrape the browned bits from the bottom. Stir in the tomatoes and let cook until they release all their juices, 3 to 4 minutes. Stir in the rice and butter and cook for about 1 minute. Stir the cooked bacon and sausage back into the skillet. Stir in the chicken stock and check for seasoning. Nestle the chicken thighs, skin-side up, back into the pan, adding any juices from the plate.
- Bring to a boil, then reduce the heat to low and cover. Simmer until all the liquid is absorbed and the rice is fully cooked, 20 to 30 minutes. Fluff the rice and sprinkle with parsley if desired. Serve immediately.
- Stir everything together in a medium bowl. Keep in an airtight container. Makes 5 teaspoons.
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
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
JOHN MARTIN TAYLOR'S SHRIMP PERLOO
Provided by Nancy Harmon Jenkins
Categories dinner, main course
Time 2h25m
Yield Six servings
Number Of Ingredients 15
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
CHARLESTON SHRIMP PILAU
Comfort food from the Atlantic coastal South. Sometimes pronounced "perloo", recipe comes from the Southern chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.
Provided by Molly53
Categories Lactose Free
Time 55m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Fry bacon until crisp; remove and cook onion in bacon fat until translucent.
- Add tomatoes and rice; mix well, cover and heat to boiling point.
- Lower heat and simmer 20 minutes, stirring occasionally with a fork to prevent sticking.
- Set in a warm place where there is no danger of scorching for another 20 minutes to allow the rice to become fluffy.
- Add shrimp and bacon; place in a casserole dish and bake at 350F for 15 minutes.
Nutrition Facts : Calories 212.2, Fat 1.6, SaturatedFat 0.3, Cholesterol 115.2, Sodium 116.3, Carbohydrate 29.8, Fiber 1.4, Sugar 2.1, Protein 18.2
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