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
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
SEAFOOD PIRLAU
Steps:
- Marinate chicken breast in marinade. Refrigerate for one hour. Shell shrimp and put shrimp shells in 2 cups of chicken broth. Bring to a boil and cook for 10 min. and remove shells with slotted spoon. In dutch oven cook sausage and set aside. Brown chicken till lightly brown remove set aside on plate. Add chopped bacon to pot sauté celery, onion, bell paper and cook till soft, Add garlic sauté for 2 min. Add canned tomatoes and chili sauce. Add wine to dutch oven and cook mussels and shrimp till done (mussels open, shrimp pink). lay chicken and cooked claws on top and cover. Cook on low for 20 min. In pan with broth, cook rice 20 min. Serve rice in bowl and seafood in large bowl.
SHRIMP PILAU
Steps:
- In a small pot cook shrimp shells in the 31/2 cups of water for about 5 minutes, strain into larger pot mashing out juices from shells. In a heavy pot,lightly brown pork remove to paper towel. brown onions & green pepper in pork grease remove to paper towel. pour off grease from pot. Add all ingredients to pot except shrimp & rice and simmer for about 30 minutes to soften salt pork, add rice and bring to a boil reduce to a very low heat add shrimp cover with a tight fitting lid and cook for about 30 -40 minutes or until rice is soft when mashed between fingers. Bon Appetit
SHRIMP PILAF
This is a tasty, colorful dish that is nice for dinner guests. I like to serve this with garlic bread and a green salad. Recipe is from a Sunset cookbook.
Provided by Hey Jude
Categories One Dish Meal
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Melt 2 tablespoons of the butter in a deep, heavy 4-5 quart pan over medium heat; add shrimp and cook, stirring, until almost opaque throughout, about 3 to 4 minutes.
- Lift out and set aside (shrimp will get more cooking time later).
- Pour pan juices into a 1-quart measuring cup; add clam juice and enough water to make 2 1/2 cups, set aside.
- Melt remaining 1/4 cup butter in pan over medium heat; add onion and garlic, cook, stirring often, until onion is soft, about 5 minutes.
- Add rice and turmeric; cook, stirring for 2-3 minutes, add celery, salt, pepper and clam juice mixture.
- Reduce heat, cover and simmer until rice is almost tender to bite, about 15 minutes.
- With a fork, lightly mix tomatoes and peas into rice; scatter shrimp over top, cover and continue to cook until rice is tender to bite and liquid is absorbed, about 10 more minutes.
- Sprinkle with parsley.
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.
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.
More about "seafood pirlau"
EASY SHRIMP PILAU - WWW.SCLIVING.COOP
From scliving.coop
Author Belinda Smith-SullivanEstimated Reading Time 1 min
SHRIMP PILAU RECIPE | MYRECIPES
From myrecipes.com
Servings 6Calories 362 per serving
- To prepare broth, peel shrimp, reserving shells. Cover and chill shrimp. Combine shrimp shells, water, and next 7 ingredients (water through quartered onion) in a large Dutch oven; bring to a boil. Reduce heat to medium; cook until reduced to 3 cups (about 40 minutes). Strain broth through a sieve into a bowl, and discard solids.
- To prepare pilau, heat oil in pan over medium heat. Add 1 1/2 cups chopped onion, and sauté 5 minutes. Stir in red pepper and tomatoes, and cook 5 minutes. Stir in broth, rice, and 1/2 teaspoon salt; bring to a boil. Cover, reduce heat, and simmer 20 minutes. Fluff rice with a fork. Stir in shrimp; cover and cook 3 minutes or until shrimp are done. Sprinkle with parsley.
CAROLINA GOLD PILAU WITH SHRIMP RECIPE - ANNE QUATRANO ...
From foodandwine.com
Servings 6Total Time 1 hr
- In a large, heavy casserole, cook the bacon in the olive oil over moderately high heat until crisp, about 5 minutes. Using a slotted spoon, remove the bacon; reserve it for another use. Add the onion, garlic, bay leaf, thyme sprig and crushed red pepper to the casserole and cook over moderately low heat, stirring, until the onion is softened, about 5 minutes. Add the chicken stock and 1 1/2 teaspoons of salt and bring to a boil. Add the rice and return to a boil, stirring. Cover and cook over low heat until the rice is barely tender and still quite soupy, about 12 minutes.
- Add the tomato and okra to the casserole and cook until it is just tender, about 4 minutes. Add the shrimp and cook until pink and curled, 3 to 4 minutes; the rice should still be a little bit soupy. Discard the thyme sprig and bay leaf and remove from the heat. Stir in the parsley and butter and serve, passing hot sauce on the side.
SHRIMP-AND-PEPPER PILAU RECIPE - HUGH ACHESON | FOOD & WINE
From foodandwine.com
Servings 4Total Time 1 hr
- In a medium saucepan, combine the rice, water and a generous pinch of salt and bring to a boil. Cover and cook over low heat until the rice is tender and the water is absorbed, about 20 minutes. Remove from the heat and let stand for 15 minutes; fluff with a fork.
- Meanwhile, roast the red pepper and jalapeño directly over a gas flame or under a preheated broiler, turning, until charred all over. Transfer to a bowl, cover with plastic wrap and let cool. Peel, seed and stem the peppers, then finely chop the red pepper and mince the jalapeño.
- In a large, deep skillet, melt the butter. Add the shrimp and cook over moderately high heat, stirring, until nearly cooked through, about 2 minutes; transfer to a plate.
- Wipe out the skillet and heat the olive oil in it. Add the bacon and onion and cook over moderate heat, stirring occasionally, until the bacon fat is rendered and the onion is softened, about 10 minutes. Add the shrimp, garlic, red pepper and jalapeño and cook, stirring occasionally, until the shrimp is white throughout, about 5 minutes. Stir in the pimentón, cayenne and vinegar, then fold in the rice and parsley. Season the pilau with salt and serve.
PLANTATION SHRIMP PILAU RECIPE | MYRECIPES
From myrecipes.com
Servings 6-8
- Fry bacon in large skillet until crisp. Drain bacon, reserving 3 tablespoons drippings. Crumble bacon, and set aside.
- Combine water, salt, and drippings in a large saucepan. Bring to a boil; stir in rice. Reduce heat; cover and cook 20 minutes.
- Sprinkle shrimp with Worcestershire sauce; dredge in flour. Sauté shrimp, celery, and green pepper in butter for 3 minutes. Cover and cook 2 minutes. Remove from heat, and stir into rice. Add salt, pepper, and reserved bacon, stirring well. Serve hot.
DEEP SOUTH DISH: CAJUN SHRIMP PILAU (PILAF) - RICE COOKER
From deepsouthdish.com
Estimated Reading Time 6 mins
SHRIMP PILAU - WWW.SCLIVING.COOP
From scliving.coop
Estimated Reading Time 1 min
SEAFOOD PILAF | KALOFAGAS.CA
From kalofagas.ca
Reviews 1Estimated Reading Time 1 min
RECIPE: MINORCAN PILAU (2) - RECIPELINK.COM
From recipelink.com
Category Misc.Reply to ISOFrom Joe Ames, 03-15-1997Title Recipe
E. AFRICAN SEAFOOD PILAU - MIRIAM MALAQUIAS
From miriammalaquias.com
Estimated Reading Time 2 mins
A SEAFOOD PIRLAU….HOW TO SAY IT, HOW TO COOK IT ...
From hamiltonshabitat.wordpress.com
Estimated Reading Time 3 mins
GRILLED TUNA WITH CRAWFISH PIRLAU | CUISINE TECHNIQUES
From greatchefs.com
Estimated Reading Time 2 mins
SHRIMP PILAU RECIPE - RECIPEZAZZ.COM
From recipezazz.com
5/5 (1)Calories 237 per servingServings 6
PLANTATION SHRIMP PILAU…AND THE CITY OF CHARLESTON, SC | I ...
From myvintageeats.com
Estimated Reading Time 8 mins
SEAFOOD PILAF RECIPE | FOOD LIKE AMMA USED TO MAKE IT
From foodlikeammausedtomakeit.info
Servings 6Total Time 50 minsEstimated Reading Time 4 mins
LOW-FAT SEAFOOD PILAF - WAITROSE
From waitrose.com
4/5 (46)Total Time 47 minsServings 4Calories 529 per serving
SEAFOOD PILAU
From crecipe.com
SHRIMP PILAU - SAVEUR.COM
From saveur.com
SHRIMP PILAU - BIGOVEN.COM
From bigoven.com
SHRIMP PILAU – RECIPES WORTH MAKING
From christenepatti.wordpress.com
CAPT JIMS CRABS | MARYLAND'S FINEST SEAFOOD
From captjimscrabs.com
SEAFOOD PIRLAU RECIPES
From tfrecipes.com
PRAWNS PILAU - FAUZIA’S KITCHEN FUN
From fauziaskitchenfun.com
SHRIMP AND PEA PILAU - CANADIAN LIVING
From canadianliving.com
FRESH AND FROZEN SEAFOOD PRODUCTS - OCEANS NORTH SEAFOOD
From oceansnorth.co.nz
RICE COOKER SAUSAGE & SHRIMP ‘PILAU’ - DAINTY
From dainty.ca
THE CRAB TRUCK AND SEAFOOD STOP - FRESH SEAFOOD
From theseafoodstop.com
SHRIMP PILAU - RECIPE | COOKS.COM
From cooks.com
SHRIMP PILAU - RECIPE | COOKS.COM
From cooks.com
SEAFOOD PILAU RECIPE
From crecipe.com
SEAFOOD PILAU RECIPE BY FAST.COOK | IFOOD.TV
From ifood.tv
SECRETS SERVED: SEAFOOD PIRLAU - PINTEREST.COM
From pinterest.com
LOWCOUNTRY SHRIMP PILAU | DOROTHY LANE MARKET
From dorothylane.com
SHRIMP PILAU RECIPE CLIPPING « RECIPECURIO.COM
From recipecurio.com
SECRETS SERVED: SEAFOOD PIRLAU | WHO13.COM
From who13.com
SEAFOOD RECIPES - MARTHA STEWART
From marthastewart.com
SEAFOOD PILAU RECIPES
From tfrecipes.com
SEAFOOD PIRLAU RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
HOME - PT CARTWRIGHT SEAFOOD MARKET
From ptcartwrightseafood.com.au
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love