Shrimp Pilau

recipe
No matter how you pronounce it, "PER-loe," "PER-loo," or "pee-LOE," the secret to this rice dish is a good stock. This one is flavored with shrimp shells, but Lowcountry cooks have been known to add a live crab to the broth for extra flavor.

Yield:

6 servings (serving size: 1 1/2 cups)

Recipe from

Cooking Light

Nutritional Information

Calories 362
Caloriesfromfat 22 %
Fat 8.9 g
Satfat 1.3 g
Monofat 5.4 g
Polyfat 1.4 g
Protein 22.4 g
Carbohydrate 47.3 g
Fiber 2.3 g
Cholesterol 129 mg
Iron 5.1 mg
Sodium 737 mg
Calcium 103 mg

Ingredients

Broth:
1 1/2 pounds unpeeled large shrimp
6 cups water
1 tablespoon chopped fresh or 1 teaspoon dried thyme
1 tablespoon chopped fresh or 1 teaspoon dried oregano
1 tablespoon chopped fresh parsley
1/2 teaspoon salt
2 carrots with tops, each cut into 3 pieces
2 celery stalks, each cut into 3 pieces
1 onion, quartered
Pilau:
3 tablespoons olive oil
1 1/2 cups chopped onion
1/2 teaspoon crushed red pepper
1 (28-ounce) can whole tomatoes, undrained and chopped
1 1/2 cups uncooked long-grain rice
1/2 teaspoon salt
3 tablespoons chopped fresh parsley

Preparation

To prepare broth, peel shrimp, reserving shells. Cover and chill shrimp. Combine shrimp shells, water, and next 7 ingredients (water through quartered onion) in a large Dutch oven; bring to a boil. Reduce heat to medium; cook until reduced to 3 cups (about 40 minutes). Strain broth through a sieve into a bowl, and discard solids.

To prepare pilau, heat oil in pan over medium heat. Add 1 1/2 cups chopped onion, and sauté 5 minutes. Stir in red pepper and tomatoes, and cook 5 minutes. Stir in broth, rice, and 1/2 teaspoon salt; bring to a boil. Cover, reduce heat, and simmer 20 minutes. Fluff rice with a fork. Stir in shrimp; cover and cook 3 minutes or until shrimp are done. Sprinkle with parsley.