Shrimp Perloo
From asheats 15 years ago
- 30 minutes to make
- Serves 4
Made this for School (Culinary Art Institute of America), for the Southern Region
Ingredients
- ¼ cup bacon, ½ inch-dice shopping list
- 1 ½ cups onion, ½ inch-dice shopping list
- 2 cups tomatoes, peeled, seeded, and chopped shopping list
- ½ tsp red pepper flakes shopping list
- ¾ cup long-grain rice shopping list
- 2 cups clam juice shopping list
- 16 oz shrimp (16-20 count), peeled, deveined shopping list
- ¼ cup parsley, chopped shopping list
- 1 ½ tbsp lemon juice shopping list
- to taste- salt and pepper shopping list
How to make it
- Render the bacon over medium heat and cook until crisp remove to a paper towel lined plate
- Drain all but 2 tbsp bacon fat from the pan
- Add the onion and sauté, stirring occasionally, 10 minutes
- Add the tomatoes and red pepper flakes, cook 5 minutes
- Stir in the rice and clam juice, bring to a boil, reduce to a simmer, cover, cook 20 minutes
- Stir in the shrimp and fluff the rice
- Remove from heat and cover; let set for 10 minutes (the heat from the rice will cook the shrimp
- Add the parsley, lemon juice, and reserved bacon. Correct seasonings and serve
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