Charleston Shrimp Perloo

Name: Charleston Shrimp Perloo
Yield: Serves 4 to 6
Ingredients: 5 tablespoons, unsalted butter; 1 1/2 pounds, extra-large shrimp (21 to 25 per pound), 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

Main Courses
Fish & Seafood

By Nick Iverson ･ Appears in Cook's Country December/January 2014, Cook's Country TV

Combine rice, shrimp, stock, green bell pepper, and celery in one big pot, and what do you get? A deeply flavorful one-pot meal—or blown-out mush. Guess which we were aiming for.

SERVES 4 to 6

TIME 2 hours

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