Lowcountry Shrimp Perloo
This Lowcountry Shrimp Perloo is a classic Southern recipe. It's easy, delicious and perfect for a weeknight meal!
Prep Time7 hrs 5 mins
Cook Time7 hrs 5 mins
- ½ pound bacon diced
- 1 medium yellow onion diced
- 2 tsp garlic minced
- 3 celery stalks diced
- 1 green bell pepper diced
- 1 14.5 oz can crushed tomatoes
- 1 cup long grain white rice
- 1 cup corn fresh or frozen
- 2 cups chicken or vegetable stock
- 1½ Tbsp Cajun seasoning
- 1 pound shrimp peeled and deveined
- 1 Tbsp fresh parsley chopped
- 1-2 Tbsp green onions chopped
- salt to taste
Using a large stockpot (with lid) or Dutch oven, add bacon and place pot over medium heat; cook until bacon is crispy. Transfer bacon to a paper-towel lined plate and pat dry. Reserve 2 Tbsp of bacon grease in pot.
Add onion, garlic, celery and bell pepper. Cook for 6-8 minutes over medium heat, stirring occasionally, or until onions are translucent but not browned.
Add crushed tomatoes, rice, corn, stock and Cajun seasoning. Stir and increase heat to medium-high. Bring to a boil.
Reduce heat to medium-low and cover. Cook for 25-30 minutes (not stirring), or until rice has absorbed most of the liquid and is fully cooked. (Note: If liquid is entirely absorbed at this point, just add another ¼ cup of water to prevent rice from burning while shrimp steams in the next step.)
Add shrimp to top of rice. Cover pot and cook over medium-low heat for 5-8 minutes, or until shrimp are pink and fully cooked.
Prior to serving, garnish with reserved bacon, freshly chopped parsley and green onions. Add salt to taste. (Note: Cajun seasonings vary greatly, so adjust salt as needed based on the Cajun seasoning you use.)