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Shrimp Perloo Recipe

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This recipe for Shrimp Perloo, by , is from Back In Time, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Donna & Bob Whiteford
Added: Tuesday, January 25, 2011

Category:
Category:

Ingredients:  
Ingredients:  
2 tbsp. extra-virgin Olive Oil
1/2 lb. country Ham, chopped into pieces
1/2 lb. Kielbasa, cut on diagonal into 1/4 in. slices
2 medium Onions
1 red Bell Pepper, seeded and chopped
1 Jalapeņo, seeded and chopped
3 tbsp. chopped, flat-leaf Parsley
1 tsp. thyme, dried
1/2 tsp. Cayenne Pepper
Kosher Salt and freshly ground Black Pepper
3 medium Tomatoes, seeded and chopped
2 cloves Garlic, finely chopped
1 c. long-grain Rice
3/4 c. Chick Stock
1/2 c. clam juice
2 lb. Shrimp, peeled
Scallions for garnish

Directions:
Directions:
In large stock pot heat the olive oil over medium-high heat. Add ham and kielbasa and cook, stirring occasionally until lightly browned, about 5-8 minutes.
Add onions, bell pepper, jalapeņo, parsley, thyme and cayenne pepper. Season with salt and pepper. Cook stirring occasionally until soft, about 10 minutes.

Add tomatoes and garlic and cook, stirring occasionally, until juice from the tomatoes thickens, about 10-15 minutes.

Stir in rice, chicken stock, and clam juice. Bring to a boil, reduce heat to low and simmer, uncovered, until rice is almost cooked through, about 20 minutes.

Stir in shrimp. Cover and cook on medium-low heat until the shrimp are bright pink. Season with salt.

Serve sprinkled with chopped scallions.

Number Of Servings:
Number Of Servings:
6
Personal Notes:
Personal Notes:
Hillside Farm kielbasa is great for this recipe.
The original recipe calls for 1 lb. oysters and 1 lb. shrimp, but since I am not an oyster fan I use 2 lb. shrimp. If you use oysters then substitute the oyster liquid for the clam juice.
And the original recipe calls for peeling the tomatoes but I am too lazy for that and use unpeeled.

 

 

 

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