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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 meals are incredibly easy and versatile and are not a new creation in any sense of the word. For generations people have been figuring out how to get dinner on the table as quickly and easily as possible.

What’s so great about a one-pot meal is that you can use practically any protein you like along with whatever vegetables you already have on hand.

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.

This Shrimp Perloo is ideal for an easy weeknight dinner but is versatile enough to be served at a pot luck and even elegant enough for entertaining. In the South, we entertain with a low-country frame of mind – that’s laid-back, low-maintenance, and easy.

This delicious Shrimp Perloo fits that description perfectly and is ready in just over 30 minutes.

The shrimp is key in this recipe, so be sure to purchase medium-sized shrimp to be sure they are cooked through. We purchased ours locally from Crosby Fish & Shrimp, so if you’re in town, be sure to stop by and get some!

We stir them into the pot right at the end of the recipe. The heat from the rice mixture steams the shrimp to perfection in only 3 to 4 minutes – that’s just enough time to set a laid-back low country dinner table.

Dig in and enjoy!

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.

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.