Charleston Shrimp Perloo Food

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CHARLESTON SHRIMP PERLOO RECIPE - (3.9/5)

2022-06-17



Charleston Shrimp Perloo Recipe - (3.9/5) image

Provided by á-47578

Number Of Ingredients 15

Ingredients:

  • 5 tablespoons unsalted butter
  • 1 1/2 pounds extra-large shrimp, peeled and deveined, shells reserved
  • 2 onions, chopped
  • 4 celery ribs, chopped
  • Salt and pepper
  • 4 cups water
  • 1 tablespoon peppercorns
  • 5 sprigs fresh parsley
  • 2 bay leaves
  • 1 green bell pepper, stemmed, seeded, and chopped
  • 2 cups long-grain white rice
  • 2 garlic cloves, minced
  • 1 teaspoon minced fresh thyme
  • 1/4 teaspoon cayenne pepper
  • 1 (14.5-ounce) can diced tomatoes

Steps:

  • Melt 1 tablespoon butter in large saucepan over medium heat. Add shrimp shells, 1 cup onion, ½ cup celery, and 1 teaspoon salt and cook, stirring occasionally, until shells are spotty brown, about 10 minutes. Add water, peppercorns, parsley, and bay leaves. Increase heat to high and bring to boil. Reduce heat to low, cover, and simmer for 30 minutes. Strain shrimp stock through fine-mesh strainer set over large bowl, pressing on solids to extract as much liquid as possible; discard solids. Melt remaining 4 tablespoons butter in Dutch oven over medium heat. Add bell pepper, remaining onion and celery, and ½ teaspoon salt and cook until vegetables are beginning to soften, 5 to 7 minutes. Add rice, garlic, thyme, and cayenne and cook until fragrant and rice is translucent, about 2 minutes. Stir in tomatoes and their juice and 3 cups shrimp stock (reserve remainder for another use) and bring to boil. Reduce heat to low, cover, and cook for 20 minutes. Gently fold shrimp into rice until evenly distributed, cover, and continue to cook 5 minutes longer. Remove pot from heat and let sit, covered, until shrimp are cooked through and all liquid is absorbed, about 10 minutes. Serve.

CAROLINA PILAU (PERLOO)

1999-11-07



Carolina Pilau (Perloo) image

In the Carolinas rice often means pilau (pronounced perloo), a combination of meat, vegetables, or seafood and rice that can serve as an accompaniment to other dishes or stand alone as a staple.

Provided by tranch

Categories     Long Grain Rice

Time 50m

Yield 10 serving(s)

Number Of Ingredients 9

Ingredients:

  • 12 ounces bacon, chopped
  • 2 cups long-grain rice
  • 4 cups chicken broth, boiling
  • 1 whole chicken, cut up (3 1/2 lbs)
  • 4 stalks celery, cut into 1 inch pieces
  • 1 carrot, cut in 1 inch pieces
  • 1 bay leaf
  • salt and pepper
  • 2 tablespoons fresh parsley, chopped

Steps:

  • Fry the bacon in a large skillet over very low heat, just until it reaches the crisp stage. Remove from pan, crumble and set aside. Pour off all but 2 tablespoons of the bacon fat, then add the rice and stir, cooking slowly until rice is lightly browned.
  • Add the boiling stock, stir, and bring back to the boil.
  • Add chicken, vegetables, bay leaf, salt and pepper.
  • Reduce heat and simmer, covered, for 30 minutes, or until rice, chicken and vegetables are done and liquid is absorbed.
  • Serving Ideas : Sprinkle with crumbled bacon and parsley.

Nutrition Facts : Calories 509.6, Fat 30, SaturatedFat 9.3, Cholesterol 92.1, Sodium 665.7, Carbohydrate 31.3, Fiber 0.9, Sugar 0.9, Protein 25.9

Top Asked Questions

  1. What is the best way to make shrimp Perloo?
    Peel all the shrimp and put the shells, and heads if you have them, into a pot with the bay leaves, onion, celery and carrot. Cover with 7 cups of water and bring to a simmer. Simmer gently for 30 minutes while you chop everything else for the perloo. As the stock is simmering, slowly fry the bacon in a large, heavy pot.
  2. What is a Perloo?
    But mostly perloo is about seafood, and mostly that seafood means shrimp, crab and oysters. Mine just has shrimp, but you can add the other seafood if you’d like.
  3. How do you cook bacon in a Perloo?
    Cover with 7 cups of water and bring to a simmer. Simmer gently for 30 minutes while you chop everything else for the perloo. As the stock is simmering, slowly fry the bacon in a large, heavy pot. When it is crispy, remove the bacon (eat a slice) and chop roughly. Set the bacon aside.
  4. Why is Charleston’s food so African?
    Two centuries ago, Charleston was the entry point for roughly 40 percent of all African slaves to this country, and the city’s cuisine reflects those African roots. Even the rice is African, Oryza glaberrima, which is a different species than the Asian rice we all buy today.

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