Lowcountry Shrimp Pilau | Dorothy Lane Market

Lowcountry Shrimp Pilau

PREP TIME 10 mins
COOK TIME 30 mins
Chef Carrie Walters
  • POSTED Dec 8th, 2021
  • BY Chef Carrie Walters


  • 4 slices DLM Uncured Bacon, diced
  • 1 onion, diced
  • ¼ tsp red chili flakes, more or less to taste
  • 3 large ripe tomatoes, diced
  • 3 Tbsp parsley, chopped and divided
  • 1 tsp salt
  • 3 cups Aneto Seafood Paella Stock
  • 2 cups Marsh Hen Mill Carolina Gold Rice
  • lbs North Carolina Wild Caught Shrimp, peeled


In a large sauté pan, cook the bacon over medium heat until crisp. Remove bacon and set aside.
In bacon fat, sauté the onion until soft. Add chili flakes, tomatoes, half of the parsley and salt and let cook stirring often for 3 more minutes.
Add seafood stock and rice, stirring to combine. Bring to a boil, then cover, and lower heat to a simmer. Simmer for 20 minutes.
Remove lid and fluff rice. Add uncooked peeled shrimp and toss with hot rice.
Remove from heat and place lid back on pan. Let sit for 10 minutes, allowing the steam from the rice to gently cook the shrimp.
To serve, toss with the reserved crisp bacon and the rest of the parsley.


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