Shrimp Pilau

Preparation info
  • Serves

    4 to 6

    • Difficulty


Appears in

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.


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


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