CHARLESTON SHRIMP PILAU
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
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
SHRIMP PILAU
Steps:
- In a small pot cook shrimp shells in the 31/2 cups of water for about 5 minutes, strain into larger pot mashing out juices from shells. In a heavy pot,lightly brown pork remove to paper towel. brown onions & green pepper in pork grease remove to paper towel. pour off grease from pot. Add all ingredients to pot except shrimp & rice and simmer for about 30 minutes to soften salt pork, add rice and bring to a boil reduce to a very low heat add shrimp cover with a tight fitting lid and cook for about 30 -40 minutes or until rice is soft when mashed between fingers. Bon Appetit
SHRIMP RICE PILAF
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
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
SHRIMP PILAU
This recipe comes from a little book called ABC Jiffy Cookery. I've had it for over 50 years. I haven't cooked any of the recipes yet. I'm putting them on here so I can find them easier.
Provided by CJAY8248
Categories < 60 Mins
Time 45m
Yield 4 plates, 4 serving(s)
Number Of Ingredients 11
Steps:
- Cook the bacon until crisp. Dice, add to the water and bring to a boil. Add the rice and 1/2 ysp. salt. Cover and cook slowly until rice is tender, about 15 minutes. Keep hot.
- In a separate saucepan, heat the butter, add the celery and green pepper, and cook 3 or 4 minutes. Sprinkle the Worcestershire sauce over the shrimp. Dredge in flour. Add to the celery and green pepper and cook, stirring for 4 or 5 minutes.
- Season with salt and pepper. Add the rice and bacon mixture and toss together.
Nutrition Facts : Calories 478.7, Fat 20.4, SaturatedFat 9.3, Cholesterol 259.3, Sodium 531, Carbohydrate 41.2, Fiber 1, Sugar 0.5, Protein 30
SHRIMP PILAF
This is a tasty, colorful dish that is nice for dinner guests. I like to serve this with garlic bread and a green salad. Recipe is from a Sunset cookbook.
Provided by Hey Jude
Categories One Dish Meal
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Melt 2 tablespoons of the butter in a deep, heavy 4-5 quart pan over medium heat; add shrimp and cook, stirring, until almost opaque throughout, about 3 to 4 minutes.
- Lift out and set aside (shrimp will get more cooking time later).
- Pour pan juices into a 1-quart measuring cup; add clam juice and enough water to make 2 1/2 cups, set aside.
- Melt remaining 1/4 cup butter in pan over medium heat; add onion and garlic, cook, stirring often, until onion is soft, about 5 minutes.
- Add rice and turmeric; cook, stirring for 2-3 minutes, add celery, salt, pepper and clam juice mixture.
- Reduce heat, cover and simmer until rice is almost tender to bite, about 15 minutes.
- With a fork, lightly mix tomatoes and peas into rice; scatter shrimp over top, cover and continue to cook until rice is tender to bite and liquid is absorbed, about 10 more minutes.
- Sprinkle with parsley.
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