This dish of rice and shrimp is a classic in the Lowcountry. You will need a rich shrimp stock for an authentic flavor.
In a Dutch oven with a tight-fitting lid, cook the bacon on top of the stove until crisp. Remove the bacon, set aside to drain, and pour off all of the grease except about
After 20 minutes, lift the lid and fluff the rice with a big fork while tossing in the shrimp. Cover the pot again and turn off the heat. The pilau will be ready in 5 to 10 minutes, and the shrimp will not overcook.
Crumble the reserved bacon and garnish the pilau with it and some chopped parsley. Serve with a tossed salad and corn bread.
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