Ingredients
- Southern Style Shrimp Perloo
- Shrimp Perloo (pronounced perlow) is a classic low country dish from the South that combines rice and either shrimp, chicken, sausages, bacon, oysters or a combination, and is cooked in one pot. You can use a combination of peppers and if you don’t like green peppers, you can use red or yellow peppers. If you have a chorizo sausage or hot Italian sausage, you can sauté slices and add it to the dish while it is cooking. Bomba rice is a traditional Spanish rice used in paella and can be found in gourmet stores. It is a short, starchy grained rice and gives a creamy depth to the finished dish. You can also use long grained rice.
- Serves 2-3
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 1 celery stalk, chopped
- 1 medium green bell pepper, chopped
- ½ red pepper, chopped (optional)
- salt and pepper to taste
- 1 cup Bomba rice or long grain white rice
- 4 garlic cloves, minced
- 2 teaspoons dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon sweet paprika
- ½ teaspoon smoked paprika
- ½ teaspoon celery salt
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- dash of cayenne depending on your preference for heat
- 14.5 ounce can crushed tomatoes
- 2 cups chicken stock, seafood stock, vegetable stock or water
- 10 ounces shrimp, peeled, deveined and tails removed
- 1 lemon cut into four wedges, seeds removed
- 2 tablespoons chopped parsley for garnish
- 2 green onions, thinly sliced for garnish
Instructions
In a medium saucepan over medium high heat add olive oil and onions. Cook until the onions are lightly browned. Add celery, green pepper, and red pepper and cook for 2-3 minutes. Season with salt and pepper. Add rice and stir to coat the grains. Add all the herbs and spices and mix well. Add tomatoes and chicken stock and bring to a boil stirring to release rice from the bottom of the pan. Reduce to medium low and place a lid and cook for 15 minutes or until the rice is almost cooked through. Add water if the rice seems to be getting too dry. Lightly salt and pepper the shrimp and add to saucepan. Reduce heat to low, place lid and cook for 3-5 minutes or until the shrimp is cooked through. Squeeze 2 of the lemon wedges over the rice and gently mix. Taste for seasoning.
