Lowcountry Shrimp Pilau | Dorothy Lane Market
Dorothy Lane Market

Lowcountry Shrimp Pilau

PREP TIME 10 mins
COOK TIME 30 mins
SERVINGS 4
Chef Carrie Walters
  • POSTED Dec 8th, 2021
  • BY Chef Carrie Walters

INGREDIENTS

  • 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
  • 1½ lbs North Carolina Wild Caught Shrimp, peeled

INSTRUCTIONS

1
In a large sauté pan, cook the bacon over medium heat until crisp. Remove bacon and set aside.
2
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.
3
Add seafood stock and rice, stirring to combine. Bring to a boil, then cover, and lower heat to a simmer. Simmer for 20 minutes.
4
Remove lid and fluff rice. Add uncooked peeled shrimp and toss with hot rice.
5
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.
6
To serve, toss with the reserved crisp bacon and the rest of the parsley.

IN THIS RECIPE

Reviews

Average Rating:

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Jul 23rd

It lóok good and easy to make I got to try it

- Joann

Sep 30th

This is delicious! I’ve made it with and without the shrimp and everyone in my family loves it!

- Carin

Lowcountry Shrimp Pilau

PREP TIME 10 mins
COOK TIME 30 mins
SERVINGS 4

INGREDIENTS

  • 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
  • 1½ lbs North Carolina Wild Caught Shrimp, peeled

INSTRUCTIONS

1
In a large sauté pan, cook the bacon over medium heat until crisp. Remove bacon and set aside.
2
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.
3
Add seafood stock and rice, stirring to combine. Bring to a boil, then cover, and lower heat to a simmer. Simmer for 20 minutes.
4
Remove lid and fluff rice. Add uncooked peeled shrimp and toss with hot rice.
5
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.
6
To serve, toss with the reserved crisp bacon and the rest of the parsley.

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