Shrimp Pilau

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

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Nutritional Information

Amount per serving
  • Calories: 362
  • Calories from fat: 22%
  • Fat: 8.9g
  • Saturated fat: 1.3g
  • Monounsaturated fat: 5.4g
  • Polyunsaturated fat: 1.4g
  • Protein: 22.4g
  • Carbohydrate: 47.3g
  • Fiber: 2.3g
  • Cholesterol: 129mg
  • Iron: 5.1mg
  • Sodium: 737mg
  • Calcium: 103mg


  • 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


  1. 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.
  2. 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.
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