SEAFOOD PILAU
Provided by Food Network
Categories main-dish
Time 1h15m
Yield 8 to 10 servings
Number Of Ingredients 20
Steps:
- Preheat oven to 375 degrees F.
- In a bowl, mix ketchup, Worcestershire, sugar, coconut milk, water, and hot sauce. Set aside.
- Heat a large skillet over high heat. Saute vegetables in the olive oil; first the carrots, then onions, red peppers, garlic, and last, the thyme. Saute until fragrant. Turn the cooked vegetables out onto a dish.
- Reheat skillet, adding more oil if necessary. Saute cod until almost done, add to vegetables.
- Reheat the skillet. Add the ketchup mixture, and bring to a boil. Add back the vegetables and cod. Stir in the rice, mixing well. Keep moving the rice, like a stir-fry.
- After a few minutes, add the crawfish, pigeon peas, and the scallions. Season, to taste. Scatter the shrimp on the top of the rice. Cover the skillet and put it into the oven for about 15 minutes. Cook until shrimp are opaque, and slightly curled.
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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