CHARLESTON SHRIMP PERLOO RECIPE - (3.9/5)
Provided by á-47578
Number Of Ingredients 15
Steps:
- Melt 1 tablespoon butter in large saucepan over medium heat. Add shrimp shells, 1 cup onion, ½ cup celery, and 1 teaspoon salt and cook, stirring occasionally, until shells are spotty brown, about 10 minutes. Add water, peppercorns, parsley, and bay leaves. Increase heat to high and bring to boil. Reduce heat to low, cover, and simmer for 30 minutes. Strain shrimp stock through fine-mesh strainer set over large bowl, pressing on solids to extract as much liquid as possible; discard solids. Melt remaining 4 tablespoons butter in Dutch oven over medium heat. Add bell pepper, remaining onion and celery, and ½ teaspoon salt and cook until vegetables are beginning to soften, 5 to 7 minutes. Add rice, garlic, thyme, and cayenne and cook until fragrant and rice is translucent, about 2 minutes. Stir in tomatoes and their juice and 3 cups shrimp stock (reserve remainder for another use) and bring to boil. Reduce heat to low, cover, and cook for 20 minutes. Gently fold shrimp into rice until evenly distributed, cover, and continue to cook 5 minutes longer. Remove pot from heat and let sit, covered, until shrimp are cooked through and all liquid is absorbed, about 10 minutes. Serve.
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
MARK'S CHICKEN SAUSAGE & SHRIMP PERLOO
What a tasty mix of flavors! We ended up using habanero in place of the datil pepper, but the result was still scrumptious.
Provided by cindy mccallum @cmccallum
Categories Chicken
Number Of Ingredients 16
Steps:
- In a large pot, heat olive oil over medium-high heat.
- Add chicken parts and sausage and cook, stirring occasionally, until lightly browned, about 5-10 minutes remove meat from pot set aside.
- Reduce heat to medium add onions, garlic, parsley, red bell pepper,tomatoes, and season with salt and pepper. Cook, stirring occasionally, until soft, about 15 minutes, until liquid from the tomatoes thickens, add sausage bay leaves and datil pepper halves and cook about 5 minutes. Stir in chicken parts, rice, chicken broth. Bring to a boil, reduce heat to low, and simmer covered, until rice is cooked through, about 35-45 minutes stir gently every few minutes.
- With about 10 minutes to go stir in the shrimp and scallions, uncover and turn up the heat to medium until shrimp is pink.
- Before serving remove the datil peppers halves. Guess will not enjoy biting into these peppers.
JOHN MARTIN TAYLOR'S SHRIMP PERLOO
Provided by Nancy Harmon Jenkins
Categories dinner, main course
Time 2h25m
Yield Six servings
Number Of Ingredients 15
Steps:
- Peel the shrimp, breaking off the heads. Place heads and shells in an enamel or stainless steel stockpot. Place the bodies in a bowl, cover and refrigerate until ready to use.
- Roughly chop the carrots and celery and add to shrimp shells. Add thyme. Peel and quarter the onion and add to stockpot. Add water and bring to a boil. Reduce heat to low and cook stock uncovered at a steady simmer for about 45 minutes, or until vegetables are soft and stock has been reduced by about one-third. (The stockpot may be covered if the stock appears to be reducing too much.)
- Remove from heat and strain through cheesecloth or a fine-mesh sieve. Discard the solids. You will need three cups of shrimp stock for the perloo. Freeze the rest.
- In a Dutch oven with a tight-fitting lid, saute the bacon over medium-low heat until crisp. Remove bacon, set aside to drain and pour off all but about three tablespoons of bacon grease - enough to cover the bottom of the pan.
- Add chopped onion to bacon grease and saute over medium-low heat 5 to 10 minutes, until onion is transparent. Add tomatoes, red pepper and parsley, stir to mix well and cook another five minutes.
- Add rice, salt and shrimp stock, raise heat slightly just to bring the stock to a simmer, then lower heat, cover pot and leave to simmer 20 minutes. Do not remove lid while cooking rice.
- After 20 minutes, lift the lid and fluff the rice with a big fork while tossing in the shrimp. Cover the pot again and turn off the heat. The perloo will be ready in 5 to 10 minutes and the shrimp will not overcook.
- Crumble reserved bacon and sprinkle over the top of the perloo with the additional chopped parsley. Serve immediately.
Nutrition Facts : @context http, Calories 476, UnsaturatedFat 6 grams, Carbohydrate 61 grams, Fat 11 grams, Fiber 4 grams, Protein 32 grams, SaturatedFat 3 grams, Sodium 1698 milligrams, Sugar 5 grams, TransFat 0 grams
More about "john martin taylors shrimp perloo recipes"
40 VERY CHARLESTON DISHES | CHARLESTON SC | CHARLESTON ...
From charlestonmag.com
- Boiled Peanuts. No other handwritten roadside sign brings us to such a screeching halt. Many non-Southerners are startled at first by our love for damp peanuts so tender they eat like beans (peanuts are legumes, after all).
- Henry’s Cheese Spread. Many decades ago, long before Charleston’s restaurant scene exploded, a big night out involved Henry’s on Market Street, where white-jacketed waiters swooped in with trays of iced crudité, including this malty cheese spread that’s so addictive, it’s tempting to eat it by the spoonful.
- Benne Wafers. Proust’s madeleine has nothing on Charleston’s benne wafers in the taste-memory department. We’ve been baking these paper-thin, chewy-crisp, salty-sweet, buttery-nutty cookies for centuries, using toasted benne seeds introduced by African slaves during Colonial times (“benne” is Bantu for “sesame”).
- Cheese Straws. Crispy, salty, spicy, cheesy, these baked crunchy munchies are ubiquitous at downtown cocktail parties and tailgates. We can’t say cheese straws are unique to Charleston (the small country of Guyana asserts a claim), yet somehow they’ve marched into our tradition of Southern hospitality.
- Pimiento Cheese. Pronounced fluidly “pimenta-cheese” and nicknamed “Southern caviar,” this signature piquant-creamy spread nestles into crustless finger sandwiches, tops burgers, and gussies up fried green tomatoes.
- Jerusalem Artichoke Relish. Truth be told, Jerusalem artichokes are neither from Jerusalem nor are they artichokes. These small, native sunchoke tubers with a water chestnut-like consistency slice, dice, and pickle beautifully.
- Ice-Box Pickles. A sweet-tart way to preserve and punch up the humble cucumber, ice-box pickles make a cool, crunchy summertime snack or delicious burger topping.
- Spiced Pickled Shrimp. Many local dishes feature the Lowcountry’s ubiquitous crustacean, but pickled shrimp has been a longtime cocktail-party staple for good reason—it’s delicious and easy.
- Pickled Okra. Heat-loving okra falls into the category of bigger-is-not-better. You want to pluck the pod while still young and tender about the size of your pointing finger.
- Charleston Okra Soup. Matt Lee and Ted Lee have asked hundreds of chefs why Charlestonians have historically flavored okra soup with rich, dark, bone marrow.
FOOD; COASTAL LEGACY - THE NEW YORK TIMES
From nytimes.com
Estimated Reading Time 8 mins
SHRIMP PERLOO - EASY FAMILY-FRIENDLY RECIPES ANYONE …
From kitchendreaming.com
5/5 (1)Total Time 45 minsCategory DinnerCalories 471 per serving
SHRIMP PERLOO (LOW COUNTRY SHRIMP AND RICE) - THE RUNAWAY ...
From therunawayspoon.com
Estimated Reading Time 4 mins
SHRIMP PERLOO - SOUPADDICT
From soupaddict.com
Servings 6Total Time 1 hr 20 minsEstimated Reading Time 5 mins
26 BEST SHRIMP PERLOO (LOW COUNTRY SHRIMP AND RICE) IDEAS ...
From pinterest.com
SHRIMP PERLOW - RECIPE | COOKS.COM
From cooks.com
SHRIMP PERLOO » AN INSPIRED KITCHEN
From aninspiredkitchen.com
FROM THE MAGAZINE: GOLD STANDARD – THE LOCAL PALATE ...
From localpalatemarketplace.com
JOHN MARTIN TAYLOR'S SHRIMP PERLOO RECIPE | RECIPE ...
From pinterest.com
SHRIMP BUTTER FROM HOPPIN JOHN’S LOWCOUNTRY COOKING BY ...
From app.ckbk.com
JOHN MARTIN TAYLOR'S SHRIMP PERLOO - PLAIN.RECIPES
From plain.recipes
COOK'S COUNTRY SHRIMP PERLOO RECIPE - ALL INFORMATION ...
From therecipes.info
SHRIMP PURLOO | ON THE MENU @ TANGIE'S KITCHEN
From qnholifield.com
SHRIMP PERLOO RECIPE - FOOD NEWS - FOODNEWSNEWS.COM
From foodnewsnews.com
SHRIMP AND OYSTER PERLOO - SAVEUR: AUTHENTIC RECIPES, …
From saveur.com
JOHN MARTIN TAYLORS SHRIMP PERLOO RECIPES
From tfrecipes.com
SHRIMP PERLOO RECIPES
From tfrecipes.com
DAMON LEE FOWLER - RECIPES AND STORIES
From damonleefowler.com
JOHN MARTIN TAYLOR'S SHRIMP PERLOO - DINING AND COOKING
From diningandcooking.com
LONG GRAIN RICE RECIPES - NYT COOKING
From cooking.nytimes.com
SHRIMP PERLOO RECIPE | SOUTHERN LIVING
From southernliving.com
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