Shrimp Pilau

Preparation info
  • Yield:

    8 or More

    • Difficulty


Appears in
Craig Claiborne's Southern Cooking

By Craig Claiborne

Published 1987

  • About

The word pilau is widely used in Southern kitchens, primarily those of the Carolinas. It is related to the words pilaf, pilaff, pilaw, and rarely, plaw. It is derived from the Turkish word pilaw and it invariably refers to almost any rice dish, plain or cooked with other foods, such as shrimp.


  • 2 pounds shrimp
  • 6 strips of bacon
  • ½ cup finely chopped


  1. Peel and devein the shrimp and set aside.
  2. Bring 6 cups water to the boil in a saucepan. Add the shrimp. Cover and cook about 2 minutes, no longer. Turn off the heat.
  3. Drain the shrimp, but reserve