Charleston Shrimp Perloo

Charleston Shrimp Perloo

Shrimp perloo is a Lowcountry cousin of Louisiana jambalaya and a descendant of West African jollof, both of which use local seafood.

Ingredients

  • bacon
    3 slice
  • yellow onion
    1 medium
  • garlic
    3 clove
  • garlic powder
    2 tsp
  • onion powder
    2 tsp
  • thyme
    1 tsp
  • kosher salt

    plus more

    1 tsp
  • ground white pepper
    1 tsp
  • ground black pepper

    plus more

    ½ tsp
  • ripe plum tomatoes
    2
  • unsalted butter
    2 tbsp
  • long-grain white rice
    1 c
  • bay leaf
    1 medium
  • chicken stock
    2 ½ c
  • large shrimp
    1 lb
  • fresh Italian parsley
    ¼ c
  • lemon wedges

    for serving

Directions

  1. 1

    Set a Dutch oven or other large, heavy-bottomed pot over medium heat, add the bacon and cook for several minutes, until the fat renders.

  2. 2

    Add the onion and garlic and sauté for 3 minutes, stirring occasionally.

  3. 3

    Add the garlic powder, onion powder, thyme, salt, white pepper, black pepper and tomatoes to the pot and stir well.

  4. 4

    Add the butter, rice and bay leaf and sauté the rice for 3 minutes, stirring, making sure all the grains are coated with the butter and seasonings.

  5. 5

    Pour in the stock and bring to a boil.

  6. 6

    Reduce the heat to low, cover the pot and simmer for 25 minutes, until the rice is tender.

  7. 7

    Remove the lid and gently fold the shrimp into the rice.

  8. 8

    Replace the lid and simmer for 5 minutes longer until the shrimp is cooked.

  9. 9

    Remove the pot from the heat and let the perloo steam, covered, for 5 minutes.

  10. 10

    Season the perloo to taste with salt and black pepper.

  11. 11

    Stir, sprinkle with the chopped parsley and serve with lemon wedges.

Charleston Shrimp Perloo

Charleston Shrimp Perloo

50 min

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About this Recipe

Savor the Lowcountry with Charleston Shrimp Perloo

Transport your taste buds to the heart of the Lowcountry with this authentic Charleston Shrimp Perloo! This beloved seafood dinner dish is a flavorful cousin to Louisiana jambalaya and a vibrant descendant of West African jollof, proudly showcasing local seafood and rice in a comforting, one-pot meal. Perfect for a weeknight dinner or when you're entertaining friends, this comfort food recipe is surprisingly simple to make and packed with incredible depth.

What makes our Charleston Shrimp Perloo truly special is the harmonious blend of rich flavors and textures. We start by rendering smoky bacon, creating a savory foundation that infuses every grain of rice. Aromatic yellow onion and garlic are sautéed until fragrant, then combined with a robust mix of garlic powder, onion powder, thyme, and fresh tomatoes, building layers of irresistible flavor. The star of the show, succulent large shrimp, is folded in at the end, ensuring it cooks to tender perfection without becoming rubbery.

This kid-friendly perloo comes together in just 50 minutes total time, making it an ideal choice for busy evenings. The long-grain white rice cooks directly in a savory chicken stock, absorbing all the delicious spices and juices from the bacon, shrimp, and vegetables.

Tips for a Perfect Perloo:

  • Don't overcook the shrimp: Add the shrimp towards the end and cook just until they turn pink and opaque.
  • Customize your heat: While traditionally mild, a pinch of red pepper flakes can add a lovely kick.
  • Elevate with fresh herbs: A generous sprinkle of fresh Italian parsley at the end brightens the dish beautifully.

Serving Suggestions: Serve your Charleston Shrimp Perloo piping hot with fresh lemon wedges on the side – a squeeze of citrus truly awakens the flavors. A simple green salad or a slice of crusty bread makes for a complete and satisfying dinner.

Frequently Asked Questions