One-pot rice dishes are incredibly easy and versatile, you can use chicken, seafood, sausage, and whatever vegetables you have on hand. These dishes are ideal for weeknight suppers. Get in a low-country frame of mind with this delicious Shrimp Perloo, ready in just 40 minutes. The size of the shrimp is key in this recipe, so be sure to purchase medium-sized, not large, shrimp. They are stirred into the pot at the end of the recipe, and the heat from the rice mixture cooks the shrimp to tender perfection, in about 3 to 5 minutes. This works beautifully with medium-sized shrimp. If the shrimp are too large, the rice mixture will cool off before the shrimp are cooked, and you will have undercooked shrimp.

Shrimp Perloo

Ingredients

  • 4 thick-cut bacon slices (about 6 oz.), chopped
  • 2 cups chopped sweet onion (from 1 large onion)
  • 1 1/2 cups chopped celery (about 2 large stalks)
  • 1 cup chopped red bell pepper (from 1 medium bell pepper)
  • 3 tablespoons minced garlic (4 to 6 large cloves)
  • 1/2 teaspoon black pepper
  • 3 teaspoons kosher salt, divided
  • 1/2 cup dry white wine
  • 2 (14.5 oz.) cans fire-roasted diced tomatoes, drained well
  • 1/2 teaspoon crushed red pepper
  • 7 cups seafood stock
  • 3 cups uncooked basmati rice
  • 3 tablespoons unsalted butter
  • 1 1/2 pounds raw medium shrimp, peeled and deveined
  • 1/4 cup chopped fresh flat-leaf parsley

Directions

  1. Cook bacon in a Dutch oven over medium, stirring often, until crisp, 8 to 10 minutes. Transfer bacon with a slotted spoon to a plate lined with paper towels to drain, reserving 1/4 cup of the bacon drippings in Dutch oven.

  2. Increase heat to medium-high. Add onion, celery, and bell pepper to Dutch oven; cook, stirring often, until vegetables soften but haven’t begun to brown, about 5 minutes. Add garlic, black pepper, and 1 teaspoon of the salt; cook, stirring often, until fragrant, about 1 minute. Add wine, stirring and scraping to loosen browned bits from bottom of skillet. Add tomatoes and crushed red pepper; cook, stirring often, until most of the liquid has evaporated, about 3 minutes. Stir in stock, rice, and butter; bring to a boil. Reduce heat to low; cover and cook until rice is just tender, 10 to 12 minutes.

  3. Remove from heat. Working quickly, gently stir in shrimp; cover and let stand until shrimp are cooked through, 3 to 5 minutes. Stir in remaining 2 teaspoons salt. Top servings evenly with parsley and bacon.