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