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Prep Time: 0 Minutes Cook Time: 55 Minutes |
Ready In: 55 Minutes Servings: 6 |
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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. Ingredients:
1 cup bacon, diced |
2 tablespoons onions, peeled and minced |
2 1/2 cups tomatoes, cooked (canned is fine) |
1 cup rice |
1 lb shrimp, cooked and peeled |
Directions:
1. Fry bacon until crisp; remove and cook onion in bacon fat until translucent.
2. Add tomatoes and rice; mix well, cover and heat to boiling point.
3. Lower heat and simmer 20 minutes, stirring occasionally with a fork to prevent sticking.
4. Set in a warm place where there is no danger of scorching for another 20 minutes to allow the rice to become fluffy.
5. Add shrimp and bacon; place in a casserole dish and bake at 350F for 15 minutes.
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