John Martin Taylors Shrimp Perloo Food

SHRIMP PERLOO RECIPE

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.

JOHN MARTIN TAYLOR'S SHRIMP PERLOO

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.

CHARLESTON SHRIMP PILAU

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.

CAROLINA PILAU (PERLOO)

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.