Lowcountry Shrimp Perloo

One-pot Lowcountry Shrimp Perloo is simple to make and rich in flavors and tradition. Shrimp Perloo is a rice dish made with locally grown rice and local, fresh shellfish.
 
Similar to jambalaya and paella, perloo starts with a flavorful base of rice simmered with bell pepper, carrots, garlic, and onion.
 One-pot Lowcountry Shrimp Perloo is simple to make and rich in flavors and tradition. Shrimp Perloo is a rice dish made with locally grown rice and local, fresh shellfish. Similar to jambalaya and paella, perloo starts with a flavorful base of rice simmered with bell pepper, carrots, garlic, and onion.

Dig in and enjoy!

 

Looking to try some other Summer Recipes:

 

Shrimp perloo 3 650

Shrimp Perloo

Ronda Eagle | Kitchen Dreaming
One-pot Lowcountry Shrimp Perloo is simple to make and rich in flavors and tradition. Shrimp Perloo is a rice dish made with locally grown rice and local, fresh shellfish. Similar to jambalaya and paella, perloo starts with a flavorful base of rice simmered with bell pepper, carrots, garlic, and onion.
5 from 1 vote
Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Course Dinner
Cuisine American
Servings 8 servings
Calories 471 kcal

Ingredients
  

  • 4 thick-cut bacon slices , chopped (optional)
  • 2 andouille sausage links , cut into 1/2 inch rounds
  • 2 cups sweet onion , diced
  • 1 cup diced carrots (about 2 large carrots) [See Note 1]
  • 1 cup chopped red bell pepper
  • 3 tablespoons minced garlic
  • 1/2 teaspoon black pepper
  • 3 teaspoons kosher salt , divided
  • 1/2 cup dry white wine
  • 1/2 teaspoon crushed red pepper
  • 4 cups vegetable stock , [See Note 2]
  • 2 cups uncooked long grain white rice
  • 3 tablespoons unsalted butter
  • 1 1/2 pounds raw medium shrimp , peeled and deveined

Instructions
 

  • Cook bacon in a Dutch oven over medium, stirring often, until crisp, 8 to 10 minutes.
  • Increase heat to medium-high. Add onion, carrots [See Note 1], and bell pepper to Dutch oven; cook, stirring often, until vegetables soften, about 5 minutes.
  • Add minced garlic, black pepper, and 1 teaspoon of the salt; continue cooking, stirring often, until fragrant, about 1 minute.
  • Add wine to deglaze the pan, taking care to scrape any browned bits from bottom of Dutch oven.
  • Add crushed red pepper; cook, stirring often, until most of the liquid has evaporated, about 3 minutes.
  • Stir in stock [See note 2], rice, and butter; bring to a boil. Reduce heat to low and cover. Cook until rice is just tender, 10 to 12 minutes. Remove from heat.
  • Stir in shrimp; cover and let stand until shrimp are cooked through, 3 to 5 minutes.
  • Stir in remaining salt (in increments) to taste.
  • Serve with your favorite hot sauce, crusty bread for mopping up the sauce, and a fresh garden salad.

Notes

  1. Carrots may be replaced with celery.
  2. Vegetable stock may be replaced with seafood stock, if available, or chicken stock.

Nutrition

Serving: 11/8 recipeCalories: 471kcalCarbohydrates: 46gProtein: 27gFat: 18gSaturated Fat: 7gCholesterol: 251mgSodium: 1891mgPotassium: 366mgFiber: 2gSugar: 5gVitamin A: 3688IUVitamin C: 31mgVitamin D: 1µgVitamin E: 2mgVitamin K: 4µgCalcium: 161mgFolate: 32µgIron: 3mgZinc: 3mg
Tried this recipe?Let us know how it was!

 

 

3 thoughts on “Lowcountry Shrimp Perloo”

Leave a Comment

Recipe Rating