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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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No matter how you pronounce it, PER-loe, PER-loo, or pee-LOE, the secret to this rice dish is a good stock. This one is flavored with shrimp shells, but Lowcountry cooks have been known to add a live crab to the broth for extra flavor. Ingredients:
1 1/2 pounds unpeeled large shrimp |
6 cups water |
1 tablespoon chopped fresh or 1 teaspoon dried thyme |
1 tablespoon chopped fresh or 1 teaspoon dried oregano |
1 tablespoon chopped fresh parsley |
1/2 teaspoon salt |
2 carrots with tops, each cut into 3 pieces |
2 celery stalks, each cut into 3 pieces |
1 onion, quartered |
3 tablespoons olive oil |
1 1/2 cups chopped onion |
1/2 teaspoon crushed red pepper |
1 (28-ounce) can whole tomatoes, undrained and chopped |
1 1/2 cups uncooked long-grain rice |
1/2 teaspoon salt |
3 tablespoons chopped fresh parsley |
Directions:
1. 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.
2. 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.
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