This seasoned pilaf (or pilau) is a flavorful mixture of shrimp, rice, and bacon. I add about 1/2 cup of chopped onion to the skillet along with the celery and bell pepper, but it is delicious even without the onion.
Rice pilafs — also known as pilau, perloo, and pilaw — became popular in the Southern states because of the rice crop. The spice trade had an influence as well, as many pilafs are made with the addition of curry powder.
- 2 cups medium or large shrimp
- 4 to 6 slices bacon
- 1 cup uncooked long grain rice
- 2 tablespoons butter or more, to taste
- 1 tablespoon vegetable oil
- 1/2 cup chopped celery
- 1/4 cup chopped bell pepper
- salt and pepper to taste
- 1 teaspoon Worcestershire
- 1 tablespoon flour
- Remove the shells from the shrimp. With a small, sharp knife, make a shallow cut down the back of each shrimp. Pull out the dark veins or use the tip of the knife to coax the vein out. Rinse the shrimp under cold running water. Refrigerate the cleaned shrimp until you're ready to cook them.
- In a large skillet over medium heat, fry the bacon until crisp. Transfer to paper towels to drain; crumble and set aside.
- Cook the rice according to package directions, adding the bacon drippings to the cooking water.
- In a heavy skillet or saucepan over medium heat, melt butter with the vegetable oil.
- When the butter and oil are hot and sizzling, add celery and bell pepper. Cook the vegetables until they are tender, about 5 minutes
- Remove the shrimp from the refrigerator. Drizzle the shrimp with Worcestershire sauce and then toss with the flour.
- Add the shrimp to the vegetables in the skillet.
- Stir and simmer for about 5 minutes, until shrimp is cooked through. It will look opaque when it's done. Season with salt and pepper.
- Add the cooked rice and stir until mixture is well blended.
- Add more butter, if desired, and stir in the crumbled bacon.
- Replace the cooked rice with simple steamed or sauteed cauliflower "rice."
- Add 1 small onion, chopped, to the skillet along with the celery and bell pepper.
"I absolutely loved this recipe. Luckily I had all the ingredients in the house and made it exactly as the recipe described. It was simple and easy and turned out wonderfully. I have this recipe saved in my favorite recipes folder and I am making it now for the third time." P.S.
"My family loves this recipe - I'll fix it often - even in warm weather." Nancy
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