Food and Recipes Seafood Shrimp Shrimp Perloo Recipe 4.0 (1) 1 Review One-pot rice dishes are incredibly 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. By Karen Schroeder-Rankin Karen Schroeder-Rankin Karen Rankin is a chef, recipe developer, and food stylist with over 25 years experience cooking, developing recipes, styling food, and entertaining guests at her table and in restaurants. During the past 11 years, Karen has been styling food for various publications such as Cooking Light, Southern Living, Eating Well, Real Simple, as well as creating instructional videos for Southern Living Magazine's Tips from the Test Kitchen, featured on select television programming, and on websites. With an interest in the use of color, texture, and presentation, she develops recipes that are intended to surprise and delight the recipients of these dishes, both from a visual standpoint and a flavor experience. Southern Living's editorial guidelines Updated on June 13, 2017 Print Share Share Tweet Pin Email Photo: Linda Pugliese; Prop Styling: Kay E. Clarke; Food Styling: Anna Hampton Active Time: 20 mins Total Time: 40 mins Yield: 6 serves Ingredients 4 thick-cut bacon slices (about 6 oz.), chopped 2 cups chopped sweet onion (from 1 large onion) 1 1/2 cups chopped celery (about 2 large stalks) 1 cup chopped red bell pepper (from 1 medium bell pepper) 3 tablespoons minced garlic (4 to 6 large cloves) 1/2 teaspoon black pepper 3 teaspoons kosher salt, divided 1/2 cup dry white wine 2 (14.5 oz.) cans fire-roasted diced tomatoes, drained well 1/2 teaspoon crushed red pepper 7 cups seafood stock 3 cups uncooked basmati rice 3 tablespoons unsalted butter 1 1/2 pounds raw medium shrimp, peeled and deveined 1/4 cup chopped fresh flat-leaf parsley Directions Cook bacon in a Dutch oven over medium, stirring often, until crisp, 8 to 10 minutes. Transfer bacon with a slotted spoon to a plate lined with paper towels to drain, reserving 1/4 cup of the bacon drippings in Dutch oven. Increase heat to medium-high. Add onion, celery, and bell pepper to Dutch oven; cook, stirring often, until vegetables soften but haven't begun to brown, about 5 minutes. Add garlic, black pepper, and 1 teaspoon of the salt; cook, stirring often, until fragrant, about 1 minute. Add wine, stirring and scraping to loosen browned bits from bottom of skillet. Add tomatoes and crushed red pepper; cook, stirring often, until most of the liquid has evaporated, about 3 minutes. Stir in stock, rice, and butter; bring to a boil. Reduce heat to low; cover and cook until rice is just tender, 10 to 12 minutes. Remove from heat. Working quickly, gently stir in shrimp; cover and let stand until shrimp are cooked through, 3 to 5 minutes. Stir in remaining 2 teaspoons salt. Top servings evenly with parsley and bacon. Print