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