Seafood Pirlau Recipes

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CHARLESTON SHRIMP PILAU



Charleston Shrimp Pilau image

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

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

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



SEAFOOD PIRLAU image

Categories     Soup/Stew     Chicken     Sauté     Low Cal     Mother's Day

Yield 6

Number Of Ingredients 22

1 box of Chicken Broth (low sodium)
1.5 lb large shrimp (shell and keep shells)
6 TBS Olive Oil
3 tablespoons butter
1.5 onion chopped
3 celery stalks
1.5 red bell pepper
3 garlic cloves
1 chopped tomatoes (14 oz can)
1 tsp Scicarci hot sauce
2 strips chopped bacon
1 pkg Chizora sausage
5 boneless chicken thighs
25 mussels
3/4 cup white wine
6 cooked lobster claws or stone crab claws
Chopped parsley
2 cups of Basmati Rice
Marinade for Chicken:
1 Tbs Salt
1 Tbs paprika
1 tbs oregano

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.

CAJUN-STYLE RICE PILAF



Cajun-Style Rice Pilaf image

Bring the spirit of Bourbon Street to your gathering with this modern take on a rice pilaf with Italian sausage and shrimp!

Provided by Chateau Ste Michelle

Categories     Seafood     Shellfish     Shrimp

Time 1h20m

Yield 4

Number Of Ingredients 12

8 ounces Italian sausage links
2 ¼ cups water, divided
1 pound shell-on medium shrimp
3 ½ tablespoons vegetable oil, divided
1 cup chopped onions
⅓ cup chopped red bell pepper
2 teaspoons Cajun seasoning
1 cup long-grain white rice
¼ cup Chateau Ste. Michelle Syrah Rosé
⅓ cup frozen peas
Salt and pepper
¼ cup chopped green onions

Steps:

  • Boil sausage in 1/4 cup water for 5 minutes. While the sausage is boiling, remove the shells from the shrimp. Put shells and tails in 2 cups of water. Bring shrimp water to a boil and simmer for 20 minutes.
  • Grill the sausage links for about 5 minutes or until they are completely cooked through. Brush the shrimp with 1/2 tablespoon oil and grill about 2 minutes per side. Pull off and set aside.
  • Heat a medium pot on medium high heat and add vegetable oil, onions, and red pepper. Saute for 3 to 4 minutes or until the onions are translucent. Add Cajun seasoning and rice; cook and stir for 1 minute. Add the Syrah Rose, stir for a few seconds, and strain the shrimp stock into the pot. Once it comes to a boil, turn the heat down to a simmer, cover, and cook for 20 minutes.
  • Meanwhile, chop the shrimp and sausage into bite-sized pieces.
  • Once rice is done, add peas, shrimp, and sausage and cook for another 2 minutes to heat through. Add salt and pepper to your taste. Garnish with chopped green onions.

Nutrition Facts : Calories 530.4 calories, Carbohydrate 44.4 g, Cholesterol 194.5 mg, Fat 23.8 g, Fiber 1.9 g, Protein 29.9 g, SaturatedFat 5.9 g, Sodium 948.5 mg, Sugar 2.8 g

SEAFOOD PAELLA



Seafood paella image

This impressive Spanish one pot, with monkfish, king prawns and mussels, is perfect for feeding a crowd at a dinner party

Provided by Katy Greenwood

Categories     Dinner, Main course

Time 1h50m

Number Of Ingredients 20

20-24 raw shell-on king prawns
2 tbsp olive oil
500g monkfish, cut into chunks
1 large onion, finely chopped
500g paella rice
4 garlic cloves, sliced
2 tsp smoked paprika
1 tsp cayenne pepper (optional)
pinch of saffron
½ x 400g can chopped tomatoes (save the rest for the stock, below)
500g mussels, cleaned
100g frozen peas
100g frozen baby broad beans
handful parsley leaves, roughly chopped
1 tbsp olive oil
1 onion, roughly chopped
½ x 400g can chopped tomatoes
6 garlic cloves, roughly chopped
1 chicken stock cube
1 star anise

Steps:

  • Peel and de-vein the prawns, reserving the heads and shells. Return the prawns to the fridge.
  • To make the stock, heat the oil in a large pan over a medium-high heat and add the onion, tomatoes, garlic, and reserved prawn shells and heads. Cook for 3-4 mins, then pour in 2 litres of water and add the stock cube and star anise. Bring to a boil, then simmer for 30 mins. Leave to cool slightly, then whizz in batches in a blender or food processor. Strain through a fine sieve.
  • Heat the oil in a large paella pan or an extra-large frying pan. Brown the monkfish for a few mins each side, then remove and set aside. Add the onion and fry for 4-5 mins until softened.
  • Stir in the rice and cook for 30 secs to toast. Add the garlic, paprika, cayenne (if using) and saffron, cook for another 30 secs, then stir in the tomatoes and 1.5 litres of the fish stock. Bring to the boil, then turn down to a simmer and cook, stirring, for about 10 mins (the rice should still be al dente). Return the monkfish to the pan with the prawns, mussels, peas and broad beans.
  • Cover the pan with a large baking tray, or foil, and cook on a low heat for another 10-15 mins until the mussels are open and the prawns are cooked through. Scatter over the parsley before serving.

Nutrition Facts : Calories 384 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 54 grams carbohydrates, Sugar 5 grams sugar, Fiber 5 grams fiber, Protein 26 grams protein, Sodium 1.5 milligram of sodium

AUTHENTIC SEAFOOD PAELLA



Authentic Seafood Paella image

Paella is a classic Spanish dish of rice cooked with shellfish and seasoned with saffron. It is perfect for easy entertaining.

Provided by Allrecipes

Categories     World Cuisine Recipes     European     Spanish

Time 55m

Yield 2

Number Of Ingredients 19

2 tablespoons olive oil
1 onion, finely diced
½ tomato, finely diced
1 pinch salt
½ tablespoon smoked paprika
6 fresh romano or green beans
½ cup canned butter beans, drained and rinsed
½ cup white rice
6 large shrimp
6 mussels
6 clams
1 cup white wine
2 cups seafood stock
1 pinch saffron threads
1 teaspoon finely chopped fresh rosemary
1 cup fresh peas
5 baby squid, cut into rings and tentacles
1 lemon, cut into wedges
1 tablespoon chopped fresh flat-leaf parsley

Steps:

  • Heat olive oil in a large skillet or paella pan over high heat. Cook and stir onion, tomato, salt, and smoked paprika into the hot oil until softened, about 3 minutes. Add romano beans, butter beans, and rice; cook and stir until rice is coated with oil, 2 to 3 minutes.
  • Place shrimp, mussels, and clams over the top of the rice mixture. Pour in white wine and seafood stock; sprinkle in saffron threads and rosemary. Bring mixture to a simmer. Turn shellfish and continue to cook until clams and mussels have opened, and shrimp are pink and cooked through, about 5 minutes. Remove clams, mussels, and shrimp and set aside.
  • Stir peas into the paella; simmer, uncovered, until rice is tender and has absorbed the liquid, 20 to 25 minutes. Stir in squid, and return clams, mussels, and shrimp to the pan. Cook until squid is opaque and cooked through, 2 to 3 more minutes. Serve with lemon wedges and chopped parsley.

Nutrition Facts : Calories 784.1 calories, Carbohydrate 73.5 g, Cholesterol 301.1 mg, Fat 20.1 g, Fiber 8.9 g, Protein 53 g, SaturatedFat 3.3 g, Sodium 979.8 mg, Sugar 5.3 g

SEAFOOD PAELLA



Seafood Paella image

This is the dramatic seafood paella that looks stunning, with crustaceans and shellfish. You can vary the quantities of seafood and also use crab, crayfish, or lobster (boil them separately).

Provided by Claudia Roden

Categories     Rice     Christmas     Easter     New Year's Day     Dinner     Lunch     Mussel     Shrimp     Squid     Saffron     Summer     Healthy     Christmas Eve     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 4 servings

Number Of Ingredients 14

1 large onion, finely chopped
5 tablespoons olive oil
2 garlic cloves, crushed to a paste or finely chopped
2 tomatoes, peeled and chopped
1/2 teaspoon sugar
Salt
1 teaspoon pimentón dulce (or sweet paprika)
A good pinch of saffron threads
4 cleaned small squid, bodies sliced into 1/4-inch-wide rings, tentacles left whole
2 cups medium-grain Spanish paella rice or risotto rice, such as Arborio or Carnaroli
3 cups fish or chicken stock, plus more if needed
1 cup dry white wine
12 jumbo shrimp in their shells
16 mussels, scrubbed and debearded

Steps:

  • Fry the onion in the oil in a 16-inch paella pan until soft, stirring often. Stir in the garlic, and before it begins to color, add the tomatoes. Add the sugar, salt to taste, pimentón (or paprika), and saffron, stir well, and cook until the tomatoes are reduced to a jammy sauce and the oil is sizzling. Add the squid and cook, stirring, for a minute or so. Add the rice and stir well until all the grains are coated. (You can prepare the dish to this point up to an hour in advance.)
  • Bring the stock and wine to a boil in a saucepan. Pour over the rice, bring to a boil, and add salt to taste (even if the broth tastes a bit salty, it will not be salty when it is absorbed by the rice). Stir well and spread the rice out evenly in the pan (do not stir again). Cook the rice over low heat for 18 to 20 minutes, moving the pan around and rotating it so that the rice cooks evenly. Lay the shrimp on top after 10 minutes and turn them when they have become pink on the first side. Add a little more hot stock toward the end if the rice seems too dry and you hear crackly frying noises before it is done. When the rice is done, turn off the heat and cover the pan with a large piece of foil.
  • Steam the mussels with a finger of water in a pan with a tight-fitting lid. As soon as they open, they are cooked. Throw away any that have not opened.
  • Arrange the mussels on top of the paella.

SHRIMP RICE PILAF



Shrimp Rice Pilaf image

This is a very easy dish that I quite often make using leftover cocktail shrimp after a party! This dish can also be made with ham or a combination of shrimp and ham. Serve with a vegetable salad to complete the meal.

Provided by Irmgard

Categories     One Dish Meal

Time 45m

Yield 4 serving(s)

Number Of Ingredients 7

3 tablespoons unsalted butter
2 garlic cloves, minced
1 lb shrimp, peeled and deveined
1 cup long-grain rice
2 cups chicken stock
3 tablespoons chopped fresh dill
salt and pepper

Steps:

  • In a large saucepan, melt butter over medium heat; cook garlic until tender and fragrant but not browned, about 1 minute.
  • Add shrimp and mix well; stir in rice.
  • Pour in stock and bring to a boil; cover.
  • Reduce heat and simmer gently for 20 to 25 minutes or until liquid is absorbed.
  • Stir in dill; season with salt and pepper to taste.

Nutrition Facts : Calories 371.3, Fat 11.5, SaturatedFat 6.1, Cholesterol 169.4, Sodium 817.4, Carbohydrate 42.8, Fiber 0.6, Sugar 2, Protein 22

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