Shrimp and Okra Perloo
Tuesday, February 1, 2022
When you describe a Perloo to someone most instantly think jambalaya. While a cousin, a Perloo is meant to be simple. Often made with okra and some type of cubed pork, like bacon or tasso ham and then of course Carolina Golden Rice. Almost every culture has some version of a Perloo which is why would will some variation of the spelling with the most famous being Pilaf. Try this Shrimp and Okra Perloo, even if you are not an okra lover.
Ingredients
1 cup Tasso ham, ¼" diced
2 cups fresh okra, sliced ¼ inch thick
1 medium yellow onion, diced
1 medium green bell pepper, diced
2 garlic cloves, minced
1 cup Carolina Golden Rice
2 cups chicken stock
2 lbs. fresh shrimp, shelled
1½ tsp. Kosher salt
¼ tsp. black pepper, freshly ground
Instructions
In a skillet, with a tight fitting lid, cook the Tasso ham over medium-high heat until crisp.
Using a slotted spoon, remove the Tasso ham on top a paper towel lined plate.
Leaving 2 Tbsp. of the oil in the pan. Add the okra to a pan and cook for 5 minutes, stirring every once in a while.
Stir in the onion, green pepper and garlic. Cook and stir over medium heiat until softened, about 5 minutes.
Stir in the rice and saute until the onion is lightly browned, about 3 minutes.
Stir in the chicken stock and bring to a boil over high heat, stirring to loosen up an bits stuck on the bottom of the pan.
Reduce the heat to the lowest temperature, cover the pan, and cook until the rice is tender and cooked throughly, about 20 - 25 minutes.
In the last 5 minutes, stir back in the Tasso ham and the shrimp, salt and black pepper. Allow the shrimp to cook until pink. About 5 minutes.
Using a fork, fluff the rice to serve. Transfer to a platter to serve.
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