Shrimp pilau
Shrimp is the star of this traditional rice dish, flavored with fire-roasted tomatoes, Vidalia onions, okra and crispy bacon bits.
Photo by William P. Edwards
Serves 6–8
5–6 slices of thick-cut bacon, cut crosswise into ½-inch pieces
1 Vidalia onion, chopped
1 garlic clove, minced
1 14.5-ounce can fire-roasted, diced tomatoes
2 cups rice, uncooked
3 cups vegetable stock (or water)
¼ teaspoon crushed red pepper flakes
Kosher salt, to taste
1 cup okra, trimmed and cut into ½-inch pieces
1 pound shrimp, peeled and deveined, tails removed
Parsley, chopped, for garnish
In a Dutch oven or deep, heavy skillet, over medium-high heat, saute bacon until crispy. Remove with a slotted spoon, and set aside. Reduce temperature to medium. To the same pot, add onion, and saute until soft. Add garlic, and saute another minute. Add tomatoes and rice, and stir until all ingredients are combined.
Add stock, red pepper flakes and salt. Stir, and bring to a low boil. Reduce temperature to simmer; cover and let cook until almost all liquid is evaporated, about 25–30 minutes. Add okra, and cook 5 minutes. Stir in bacon bits. Add shrimp, and cook until pink, about 3 minutes. Stir mixture, then transfer to a serving bowl. Garnish with chopped parsley.