Charleston Shrimp Perloo
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.
Why This Recipe Works
The concept is simple enough—a one-pot meal of rice, vegetables, and meat cooked in flavorful stock. But there’s a fine line between simple and boring. Shrimp is traditional for this low-country dish, so that’s what we chose. We sauté the shells in butter with onion and celery and make a quick stock, extracting maximum flavor from the shrimp. For the vegetables, we keep it simple with more onion and celery, along with green bell pepper and canned tomatoes. Toasting the rice in butter helps the grains stay firm—not mushy—when cooked. A final simmer with our homemade stock, garlic, thyme, and just a touch of cayenne and the rice is perfect. Adding the shrimp during the last few minutes of cooking prevents them from overcooking.
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