Charleston Shrimp Purloo (with crispy crust)
Makes 4 entree servings
Purloo is a Lowcountry rice dish that is cooked in a flavorful broth and fresh shrimp. Simply wonderful, easy to make and inexpensive!
- 2 cups long grain rice
- 3 cups chicken broth
- 2 tablespoon peanut oil
- 2 tablespoons butter
- 6 oz bacon, cut into small pieces
- 1 small yellow onion, chopped
- 1 green bell pepper, chopped
- 1 pound okra, cut into rounds (you can use frozen, if you like)
- 1 medium tomato, seeded and chopped
- 1 pound fresh shrimp, peeled and deveined
- 3-4 green onions, trimmed and chopped
- Cook rice in chicken broth, according to package directions. Fluff with a fork and set aside to cool slightly.
- Set a 10” cast iron or heavy skillet over medium-high heat and add in oil and butter. Once the butter has melted, pile all of the rice in and squish down with the back of a spoon—compacting it.
- Place three paper towels, folded up, loosely on top of the rice, making sure that the paper towel stays within the skillet (none of it should be out of the pan) the towels will catch any condensation, allowing the rice to crisp up better; cover the skillet with a tight fitting lid.
- Check every 5 minutes, as it cooks but do NOT stir the rice—this is creating the crust.
- Reduce heat to medium and cook for about 15 minutes, while you are preparing the shrimp.
- In a separate skillet sauté bacon pieces over medium to medium high heat, until crisp. Remove bacon and all but 1 tablespoon fat from the skillet.
- Add in onion, pepper and okra, season well with salt and pepper, and sauté until vegetables are just soft, about 5 minutes, then add in tomatoes and shrimp.
- Cook until shrimp are firm and pink—About 5-7 minutes.
- Stir in green onions and spoon over rice. Make sure to get a piece of the crispy crust with every serving.
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