Get in a low-country frame of mind with this delicious Shrimp Perloo, ready in just 40 minutes. A one pot dish – incredibly easy and ideal for a weeknight supper.
4 thick-cut bacon slices
1 link fresh chorizo or andouille sausage
2 cups chopped sweet onion
1 1/2 cups chopped celery
1 cup chopped red bell pepper
4 large garlic cloves, chopped
2 teaspoons sea salt
1/2 cup dry white wine
1, 14.5 oz can fire-roasted diced tomatoes
1/2 teaspoon crushed red pepper
3 1/2 cups fish stock*
1 1/2 cups uncooked basmati rice
2 tablespoons butter
1 1/2 pounds raw medium shrimp, peeled
8 oz crab meat
1/4 cup fresh, chopped flat-leaf parsley
Cook bacon in a Dutch oven over medium until crisp, 8 to 10 minutes. Transfer bacon with a slotted spoon to a plate lined with paper towels to drain; crumble and reserve.
Add onion, celery, and bell pepper to the bacon drippings; cook, stirring often, until vegetables soften but haven’t begun to brown, about 5 minutes. Add garlic, black pepper, and 1 teaspoon of the salt; cook, stirring often, until fragrant, about 1 minute. Add wine, stirring and scraping to loosen browned bits from bottom of skillet. Add tomatoes and crushed red pepper; cook, stirring often, until most of the liquid has evaporated, about 3 minutes. Stir in stock, rice, and butter; bring to a boil. Reduce heat to low; cover and cook until rice is just tender, 10 to 12 minutes.
Remove from heat. Working quickly, gently stir in sausage, crab and shrimp; cover and let stand until shrimp are cooked through, 3 to 5 minutes. Stir in remaining 1 teaspoon salt. Top servings evenly with parsley and bacon.
2018 08 27