Name: Shrimp Pilau
Yield: Serves 4 to 6
Cuisine: United States
Ingredients: 3 cups shrimp stock (use the heads and/or shells of the shrimp called for here); 2 cups long-grain white rice; 1½ pounds shrimp or bodies from 2 pounds heads-on shrimp, peeled; 1 teaspoon salt; ½ teaspoon hot red pepper flakes, to taste; 3 tablespoons chopped parsley, plus some for garnish; 4 (about 1½ pounds) ripe red tomatoes, peeled, seeded, and chopped; 4 thick slices bacon; 1 large onion, peeled and chopped (about 1½ cups)

Preparation info

Serves
4 to 6

Difficulty
Medium

Appears in

Hoppin John’s Lowcountry Cooking

By John Martin Taylor

Published 1992

About

This dish of rice and shrimp is a classic in the Lowcountry. You will need a rich shrimp stock for an authentic flavor.

Ingredients

4 thick slices bacon
1 large onion, peeled and chopped (about 1½ cups)
4

Method

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 3 tablespoons or enough to cover the bottom of the pan. Add the onion and cook over medium-low heat for 5 to 10 minutes, until t

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Shrimp Pilau

Ingredients

Method

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