Shrimp Perloo is a South Carolina / Georgia low-country version of jambalaya. There are a ton of variations out there but in the end, the rice is just a way to make the shrimp feed a crowd.
Ingredients
- 1/2 pound bacon
- 1 medium yellow onion diced
- 1 green bell pepper diced
- 1 cup celery chopped
- 4 cloves garlic minced
- 1 1/2 tsp salt
- 1 tsp crushed red pepper flakes
- 2 14.5 oz cans fire roasted diced tomatoes
- 2 cups chicken broth
- 1 cup long-grain white rice
- 1 pound medium or smaller shrimp peeled, deveined, tails removed
- Chopped parsley for garnish
Instructions
- Cook bacon in large Dutch oven on medium heat until almost crispy
- Remove bacon from Dutch oven, set aside and leave bacon drippings in Dutch oven
- Increase heat to medium-high; add onion, bell pepper, and celery to Dutch oven; cook until tender (4-5 minutes)
- Add garlic, cook until fragrant (about 1 minute)
- Season with salt and crushed red pepper flakes
- Stir in tomatoes, for for 4 minutes
- Add chicken broth and rice, increase heat to high and bring to a boil
- Reduce heat to low, cover, and simmer for 10 minutes
- Add shrimp and cooked bacon, stir, and cover again for 5 minutes or until shrimp is cooked through
- Dish into shallow bowl and garnish with chopped parsley
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