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.
2andouille sausage links, cut into 1/2 inch rounds
2cupssweet onion, diced
1cupdiced carrots(about 2 large carrots) [See Note 1]
1cupchopped red bell pepper
3tablespoonsminced garlic
1/2teaspoonblack pepper
3teaspoonskosher salt, divided
1/2cupdry white wine
1/2teaspooncrushed red pepper
4cupsvegetable stock , [See Note 2]
2cupsuncooked long grain white rice
3tablespoonsunsalted butter
1 1/2poundsraw 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
Carrots may be replaced with celery.
Vegetable stock may be replaced with seafood stock, if available, or chicken stock.