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One-Pot Shrimp Perloo

  • Group Created with Sketch.
    Time
    25-35 mins
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 665 calories
    Nutrition Label
    Nutrition Label
    Nutrition Label

In the Lowcountry region (the coastal areas of the Carolinas and Georgia), perloo is a beloved rice dish often made with the region’s plentiful shellfish. Similar to jambalaya, perloo starts with a flavorful base of rice simmered with tomato, bell pepper, celery, garlic and onion. We’re making ours with hearty, absorbent bomba rice—a Spanish variety traditionally used for paella—and cooking it risotto-style before stirring in the shrimp right at the end. The heat of the perloo will cook the shrimp, even without a flame, for the perfect, crisp texture. Enjoy, chefs!

fresh
ingredients
One-Pot Shrimp Perloo
Title
  • 10 oz Shrimp
  • 1 cup Bomba Rice
  • 1 15-Ounce Can Diced Tomatoes
  • 3 cloves Garlic
  • 2 Scallions
  • 1 stalk Celery
  • 1 Green Bell Pepper
  • 1 Lemon
  • 1 Yellow Onion
  • 1 bunch Parsley
  • 1½ Tbsps Cajun Spice Blend (Smoked Sweet Paprika, Mustard Powder, Onion Powder, Garlic Powder, Dried Oregano, Dried Thyme & Ground Cayenne Pepper)
tried-and-true
kitchen tools
time-saving
tips & techniques
step-by-step
instructions
Prepare the ingredients:
1 Prepare the ingredients:

Wash and dry the fresh produce. Peel and mince the garlic. Halve the celery lengthwise; slice crosswise into ½-inch-thick pieces. Cut out and discard the stem, ribs and seeds of the bell pepper; medium dice. Peel and small dice the onion. Cut off and discard the root ends of the scallions; thinly slice the scallions, separating the white bottoms and green tops. Quarter and deseed the lemon. Finely chop the parsley leaves and stems.

Start the perloo:
2 Start the perloo:

In a large pot, heat 2 teaspoons of olive oil on medium-high until hot. Add the garlic, celery, bell pepper, onion and white bottoms of the scallions; season with salt and pepper. Cook, stirring occasionally, 4 to 6 minutes, or until softened and fragrant.

Add the rice:
3 Add the rice:

Add the rice and ¾ of the spice blend to the pot; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until toasted and fragrant.

Add the tomatoes & water:
4 Add the tomatoes & water:

Add the diced tomatoes and 3 ½ cups of water to the pot; season with salt and pepper. Heat to boiling on high. Once boiling, reduce the heat to medium-low. Simmer, stirring occasionally, 14 to 16 minutes, or until the rice is tender and the mixture has thickened. Remove from heat.

Add the shrimp & finish the perloo:
5 Add the shrimp & finish the perloo:

While the perloo simmers, pat the shrimp dry with paper towels; season with salt, pepper and the remaining spice blend. Toss to thoroughly coat. Off the heat, add the seasoned shrimp, half the parsley and the juice of all 4 lemon wedges to the pot; stir to thoroughly combine. Let stand 2 to 3 minutes, or until the shrimp are opaque and cooked through. Season with salt and pepper to taste.

Serve your dish:
6 Serve your dish:

Divide the finished perloo between 2 dishes. Garnish with the green tops of the scallions and remaining parsley. Enjoy!

Tips from Home Chefs

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Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

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Get This Recipe Delivered
1 Prepare the ingredients:

Wash and dry the fresh produce. Peel and mince the garlic. Halve the celery lengthwise; slice crosswise into ½-inch-thick pieces. Cut out and discard the stem, ribs and seeds of the bell pepper; medium dice. Peel and small dice the onion. Cut off and discard the root ends of the scallions; thinly slice the scallions, separating the white bottoms and green tops. Quarter and deseed the lemon. Finely chop the parsley leaves and stems.

2 Start the perloo:

In a large pot, heat 2 teaspoons of olive oil on medium-high until hot. Add the garlic, celery, bell pepper, onion and white bottoms of the scallions; season with salt and pepper. Cook, stirring occasionally, 4 to 6 minutes, or until softened and fragrant.

Add the rice:
3 Add the rice:

Add the rice and ¾ of the spice blend to the pot; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until toasted and fragrant.

4 Add the tomatoes & water:

Add the diced tomatoes and 3 ½ cups of water to the pot; season with salt and pepper. Heat to boiling on high. Once boiling, reduce the heat to medium-low. Simmer, stirring occasionally, 14 to 16 minutes, or until the rice is tender and the mixture has thickened. Remove from heat.

Add the tomatoes & water:
Add the shrimp & finish the perloo:
5 Add the shrimp & finish the perloo:

While the perloo simmers, pat the shrimp dry with paper towels; season with salt, pepper and the remaining spice blend. Toss to thoroughly coat. Off the heat, add the seasoned shrimp, half the parsley and the juice of all 4 lemon wedges to the pot; stir to thoroughly combine. Let stand 2 to 3 minutes, or until the shrimp are opaque and cooked through. Season with salt and pepper to taste.

6 Serve your dish:

Divide the finished perloo between 2 dishes. Garnish with the green tops of the scallions and remaining parsley. Enjoy!

Serve your dish: