One-Pot Shrimp Perloo N/A

One-Pot Shrimp Perloo

N/A

30 MIN
2 Servings
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From the Test Kitchen

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!

See Plans
  • Nutrition
    PER SERVING
  • Calories
    665 Cals (est.)
fresh
ingredients
One-Pot Shrimp Perloo N/A
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)
time-saving
tips & techniques
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

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.

Start the perloo:
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:
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